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Artichoke Cream

with tuna

Artichoke Cream
387
calories
Calories
15 min.
Preparation
45 min.
Ready in
easy
Difficulty

Ingredients

for 2 servings
4 sun-dried Tomatoes
1 tablespoon Balsamic vinegar
Salt
125 grams Artichoke hearts (from a jar)
60 grams Tuna (canned)
3 sprigs Parsley
3 Chopped leek stalks
2 tablespoons Mayonnaise
1 tablespoon Creme fraiche cheese
1 teaspoon Lemon juice
Pepper
2 slices Whole-grain rye bread
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Preparation steps

1

Mix sun-dried tomatoes with vinegar in a bowl, pour boiling salted water over and let rest for 20 minutes. Drain, let cool and finely chop tomatoes.

2

Drain artichoke hearts and chop finely. Drain tuna and tear into bite-size pieces with a fork. Rinse parsley, pluck leaves from stems and finely chop leaves. Chop chives.

3

Mix mayonnaise in a bowl with creme fraiche and lemon juice until smooth. Add tomato, leek and artichoke, mix, add tuna and herbs and season with salt and pepper.