Usuba
Tuna Cream with Cream Cheese and Mint
A light appetizer with delicate tuna cream made from tuna, cream cheese, and fresh mint. Served with young carrots — dip the vegetables right into the cream. Quick to prepare, and the flavor can be adjusted to your taste.
- Total
- 15 min
- Standard serving
- 414.5 g
Ingredients
Total 7
Instructions
- 1
Step 1
Place the cream cheese in a bowl and mash it with a fork. If the cheese is dense, dilute it with heavy cream until it reaches a soft consistency.
- 2
Step 2
Drain the liquid from the can of canned tuna. Transfer the tuna to a bowl with the cheese, mash with a fork and stir.
- 3
Step 3
Finely chop fresh mint and quickly mix with cheese and tuna. Use mint generously — it's the main flavor of this appetizer.
- 4
Step 4
Add salt, black pepper, and lime juice to taste. Try it — if it needs more acidity, add more juice. Mix well, transfer the cream to a salad bowl, and garnish with mint leaves.
- 5
Step 5
Rinse young carrots thoroughly under running water — there is no need to peel the skin. Cut the carrot in half lengthwise.
- 6
Step 6
For serving, use a large flat plate. Place a small bowl with cream in the center, and arrange carrot halves around it. Guests dip the carrots directly into the cream.
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