Artichoke and Tuna Paste
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 10 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 can artichoke hearts, approx. 5 - 7 pieces
- 1 can tuna in its own juice
- 3 teaspoons parsley, freshly chopped or frozen
- some salt and pepper
- 1 teaspoon linseed oil or olive oil
Print Recipe
Pin Recipe Instructions
- Take the artichoke hearts out of the tin, drain and dice. Do not use the woody or fibrous parts of the heart, only use the soft, delicate ones. Put in a bowl.
- Chop the tuna in the can and add to the artichokes. Salt, pepper and mix with parsley. Add a few drops to 1 teaspoon of linseed oil or olive oil until the consistency is moist and tender and all the ingredients are reasonably firm.
- Mix well together. It is best to leave it in the refrigerator overnight.
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