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2 tins tuna packed in water or oil, well drained
In the food processor bowl mix with steel knife, put tuna, eggs, shallot, and salt. While machine is running add lemon juice and olive oil to obtain a creamy mass.
If too liquid, add another egg. If too hard, add some more lemon juice and olive oil. Then add dill or parsley.
Refrigerate and serve.
Poster's Notes:
Posted by Claire Luchetta
Nutritional Info Per Serving: N/A
2 hard boiled eggs, cut in 4
1 shallot diced
A little salt
Fresh squeezed lemon juice
Olive oil
Dill or parsley
Excellent and very quick recipe. NO mayonnaise, can be used as spread for sandwiches, as dip with vegetables, or with nachos (in that case add a little pimento) at aperitif time. You can stuff cherry tomatoes for a buffet, or fill bigger tomatoes for an entree. Can be used as garnish for tartelette shells, or choux. A small quantity can be added instead of mustard to make a salad dressing.