Tuna Tapas

8 OPEN SANDWICHES

Do hodinky

Buy all ingredients right below the recipe

SPREAD

100 g tuna in oil
1 piece 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
Teaspoon of full-fat mustard
2 tablespoons Greek yogurt

FOR GARNISH

2 quail eggs for garnish
Dill for garnish
8 leaves iceberg lettuce
1 baguette
3 pieces capers
8 pieces black olives
Cress for garnish

INSTRUCTIONS

1
In a bowl, combine cottage cheese, Greek yogurt, mustard, salt, white pepper, and lemon juice. Whisk everything together until it forms a cream.
2
In another bowl, place the tuna, add chives, dill, spring onion, chopped boiled egg, and finally add the seasoned cheese cream.
3
Gently mix everything together with a spatula. Be careful not to whip.
4
Place the quail eggs in a pot with cold water. Bring to a boil and cook for about 80 to 90 seconds.
5
Cut the capers and boiled quail eggs into wedges and halve the olives. Slice the baguette.
6
Place a leaf of romaine lettuce on a slice of baguette, layer approximately 40 g of tuna spread, and garnish with sliced olives, capers, quail eggs, cress, and a sprig of fresh dill.

Špejle

Czech open sandwiches and Spanish tapas. How do they go together? Splendidly! The Prague tapas restaurant Špejle is clear proof of that! If you want to try making tapas at home, we have an exclusive recipe directly from the head chef of Špejle.