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Ingredients for 18 pieces

2 cans (185 g) 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 pepper

8-10 discs (so around. ½ cm thick) white bread

8-10 slices of roast beef cuts

8-10 thin slices of sliced turkey breast

To decorate capers

The preparation sequence

Allow to dry tuna and capers. Peel onion, chop. 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 underwater washing and finely. Stir with the remaining capers under the tuna cream. From white bread and meats respectively to. (As to the. 5 cm diameter) cut out 18 circles.

Half of the bread with roast beef, the other evidence 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. Decorate with remaining cream and capers.