Buy all ingredients right below the recipe
SPREAD
- 100 g tuna in oil
- 1 pc spring onion
- 1 egg
- 1 tablespoon lemon juice
- 100 g cottage cheese
- 1 sprig dill
- 2 sprigs chopped chives
- Pinch of salt
- Pinch of pepper
- 1 teaspoon smooth mustard
- 2 tablespoons Greek yogurt
FOR GARNISH
- 2 quail eggs for garnish
- Dill for garnish
- 8 leaves iceberg lettuce
- 1 baguette
- 3 pcs capers
- 8 pcs black olives
- Cress for garnish
METHOD
- 1In a bowl, combine cottage cheese, Greek yogurt, mustard, salt, white pepper, and lemon juice. Whisk everything together until it forms a cream.
- 2In a second bowl, add the tuna, chives, dill, spring onion, chopped hard-boiled egg, and finally add the seasoned cheese cream.
- 3Gently mix everything together with a spatula. But be careful, do not whisk.
- 4Place quail eggs in a pot with cold water. Bring to a boil and cook for approximately 80 to 90 seconds.
- 5Cut capers and hard-boiled quail eggs into wedges, and halve the olives. Slice the baguette.
- 6Place a Roman lettuce leaf on a baguette slice, layer about 40 g of tuna spread, and garnish with sliced olives, capers, quail eggs, cress, and a sprig of fresh dill.
Špejle
Czech open-faced sandwiches and Spanish tapas. How do they go together? Perfectly! The Prague tapas restaurant Špejle is clear proof of this! If you want to try making tapas at home, we have an exclusive recipe directly from the chef of Špejle for you.