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Tuna Tapas

8 OPEN-FACED SANDWICHES
Under an hour

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
  • Pinch of salt
  • 1 sprig dill (plus for garnish)
  • 2 sprigs chopped chives
  • Pinch of pepper
  • Teaspoon full-fat mustard
  • 2 tablespoons Greek yogurt

FOR GARNISH

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

METHOD

  • 1
    Place cottage cheese, Greek yogurt, mustard, salt, white pepper, and lemon juice into a bowl. Whisk everything together until it forms a cream.
  • 2
    Drain the tuna into a second bowl, add chives, dill, spring onion, chopped boiled egg, and finally add the seasoned cheese cream.
  • 3
    Gently mix everything together with a spatula. But be careful, do not whisk.
  • 4
    Place quail eggs into a pot with cold water. Bring to a boil and cook for approximately 80 to 90 seconds.
  • 5
    Cut capers and cooked quail eggs into wedges and halve the olives. Slice the baguette.
  • 6
    Place a leaf of romaine lettuce on a slice of baguette, 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? Wonderfully! The Prague tapas restaurant Špejle is clear proof of this! If you want to try making tapas at home, we have an exclusive recipe for you directly from the chef of Špejle.

SPREAD

FOR GARNISH