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Tuna sauce/dip
Tuna sauce/dip
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This is a sauce or a dip it depend on how much tuna verses sour cream you add. To make a dip take a bit less sour cream. You can eat it as a starter on white bread or crackers, on a salad, or have it on a pizza.

Ingredient List for 4 servings:
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200 ml Sour cream
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200 gr Tuna
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2 tablespoons Dill
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0,5 teaspoon Citron pepper
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0,5 teaspoon Salt
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0,5 teaspoon Olive oil
Instructions:
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Open the tuna cans and pour away the water or oil.
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Pour the sour cream in a small bowl.
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Put the olive oil, salt, citron pepper and the dill in the sour cream and stir.
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Add the tuna in the sour cream and stir well.
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Put the sauce/dip in the fridge for approx 1 hour.
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Take out the sauce/dip and it is ready to serve.
A selection of recipes from the same country.
This recipe is from France
This is a homemade recipe of the classical French dish Bouchée à la Reine. Crispy puff pastry cylinders filled with a creamy sauce of veal, chicken and vegetables. There are 2 different versions of the dish and this recipe is for the main dish version made with less heavy sauce served together with spätzle.
A homemade refreshing dessert with melon and mint. For the best flavor, it is best to use a ripe melon. As a finish, top it with some mint leaves, melon balls and some melon juice. The mousse needs to rest in the fridge for 2-3 hours, so it is best to do it long in advance before serving time.
This is a traditional French Alsacienne tarte flambée (flammekueche). There is 2 other ways of topping as well, if you add some mushrooms it is called forestière, and with some grated cheese it is called gratinée. The bacon or fine pork should be with not much fat if possible, and cut in thin slices.
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