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Preparation : 5 min | Resting : 1 hr |
Cooking : - | Equipment : |
Difficulty : | Rating : 4 rates |
Download the recipe : | |
Programmes
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1 | tin (185g) brine packed tuna |
1 | shallot |
8 | g bunch chervil |
15 | sprigs chives |
1 | tsp Dijon mustard |
2 | tbsp full fat cream cheese |
such as Philadelphia® |
|
juice of ½ lemon |
|
salt, pepper |
1 | Drain the tuna. Peel and quarter the shallot. Wash the chervil and chives. Fit the food processing bowl. Install the mini bowl and mini blade, place all the ingredients in it. Run the FOOD PROCESSOR programme for about 10 seconds. |
2 | Refrigerate the tuna dip for 1 hour. Serve chilled with toasted slices of farmhouse bread or vegetable sticks. |