Summary

Ingredients

• 1 can tuna in its own juice
• Mayonnaise
• 4 tablespoon truffle oil
• 0.5 ½ pack herbs, e.g., 8-herb mixture, TK
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 tablespoon, leveled paprika powder
• 1 squirt lemon juice, fresh or concentrate

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Instructions

1. Pour off the tuna, chop it up in a bowl and add the mayonnaise (about enough so that it has a rather creamy substance). Then add the oil (you can also use garlic oil if you like). Now add the fresh herbs, spices and a splash of lemon juice and mix everything well. Then cover it and let it steep in the fridge and the tuna cream is ready.
2. Tip: I can recommend it on a fresh, still warm baguette (baked in the oven) with fresh romaine lettuce leaves and Allgäu-style toasted cheese. B. paint over with aioli if you like it.
3. Also ideal for sandwich toasts from a sandwich maker.