Читать книгу Summer Kitchen - Bernhard Long - Страница 80

Ingredients for 18 pieces

2 cans (185 grams) of tuna loins without oil

120 grams of capers

1 small onion

5 stems of parsley

120 grams of sour cream

Salt and freshly ground pepper

1 small red bell pepper

8-10 discs (so to ½ centimeter. Thin) white bread

8-10 slices of roast beef sliced

8-10 thin slices sliced turkey breast

to decorate capers

The preparation sequence

allow to dry tuna and capers. Peel the onion, dice. clean parsley in water, shake dry and chop. Tuna, 2/3 capers, onion, parsley and sour cream puree Hand Blender with the hand. Season with pepper and salt.

Clean peppers, dice under water Wash and finely. Stir with the remaining capers under the tuna cream. From white bread and cold cuts respectively to the. (So to. 5 cm in diameter) cut out 18 circles.

Half of bread with roast beef, the other show with turkey breast. Fill cream into a piping bag with Lochtülle. On half of the bread so the. 3/4 of the cream splash. Rest finished it, put bread. Garnish with remaining cream and capers.