Summary

Ingredients

• 1 cup cream cheese, preferably with herbs
• 1 can tuna, in its own juice
• 1 red pepper (s)
• 1 onion (s), red, or spring onion
• 3 small pickled cucumber (s), gherkins, or honey cucumber
• salt and pepper
• lemon
• 1 teaspoon horseradish, (cream horseradish), to taste

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Instructions

1. Drain the tuna well in a sieve and then press a little soft with a fork. Cut or chop the peppers, cucumber and onion into small pieces.
2. Place the tuna, cream cheese, and chopped vegetables in a bowl and stir slowly. I like it when there are small pieces of vegetables and tuna in the cream. You can also puree the whole mass a little smaller if you like. At the end, add salt and pepper to taste.
3. When it comes to fish, I always like to work with lemon or horseradish. Try it out. Stir in a small dash of lemon or half a teaspoon of creamed horseradish, if you choose. Maybe a little less to start with, better seasoning more often until it suits your taste.
4. The amounts are of course variable, depending on whether you want more fish or more vegetables in the cream.
5. I prefer the small gherkins with the pickles and always like to use the red onions for the recipe. Alternatively, spring onions are also very good. If, like me, you like the mixture hearty and sweet, you can also use the sweet honey cucumber.
6. As an alternative to cream cheese, you can also work with sour cream or some quark. Yogurt would make the whole thing too runny.
7. If you are expecting guests, maybe prepare the whole thing a little earlier so that the crowd can pull through a little.
8. Storage in the refrigerator.