Summary

Ingredients

• 1 can tuna in its own juice
• 200 g sour cream, reduced fat
• 2 egg (s)
• 2 small pickles
• 2 teaspoons capers
• 2 teaspoons balsamic vinegar
• 50 g low-fat quark
• 2 teaspoons olive oil
• salt and pepper

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Instructions

1. Bring a pot of water to a boil, add the eggs, reduce heat to medium, and simmer for 10 minutes. Transfer the eggs to ice water and let cool, then peel and set aside.
2. Drain the tuna and discard the juice.
3. Cut the pickles and capers into small pieces.
4. Mix the sour cream and quark in a bowl, stirring for 1-2 minutes until smooth and creamy.
5. Mash the cooled eggs with a fork.
6. Add the mashed eggs, drained tuna, chopped pickles, chopped capers, balsamic vinegar, and olive oil to the sour cream mixture. Stir until well combined and season with salt and pepper to taste.
7. Cover and refrigerate for at least 1 hour before serving, or up to 24 hours for even better flavor.