INGREDIENTS

• 1 can of tuna (in its own juice)
• 1 shallot
• 1 clove of garlic
• 2 tbsp of capers (in brine, drained)
• 3 anchovy fillets
• 100 g herbal cream cheese
• 50 g crème fraîche
• 1 tsp of tahini (sesame paste; optional)
• Zest of 1/2 an organic lemon
• 1/2 level tsp salt
• 1 generous pinch of freshly ground pepper
• 1 splash of lemon juice

HOW TO MAKE IT

1. Drain the tuna in the can thoroughly, lightly squeezing it out. Peel the shallot and garlic and cut into rough pieces.
2. Put the shallots, garlic, capers and anchovies in the blender and finely grind for 5 seconds using the pulse function. Remove the lid and add the ingredients to the blender in the following order: tuna, cream cheese, crème fraîche, tahini, if using, lemon zest, salt and pepper. Close the lid and put the mixing jug on the blender. Choose the smoothie program and start mixing by pressing the button.
3. After the end of the mixing process, remove the lid. Season the cream to taste with 1 splash of lemon juice and more salt and pepper. Stir briefly with a dough scraper, put in a nice bowl and serve as a dip.

Top tip:

With a little more liquid, for example the collected tuna juice and/or some fish stock, the tuna cream can be turned into sauce for the Italian classic “Vitello tonnato”.