Sandwich in a jar with tuna cream and herbs
Difficulty:
Preparation time: 20 minutes
Serving size: For 6 glasses (250 ml)
Ingredients
- 1/2 IBIS stone-oven ciabatta to share (150 g), ready-baked
- 2 tbsp olive oil
- 1 tin of tuna in its own juice (drained weight 100 g)
- 2 hard-boiled eggs
- 1 onion
- 2 bunches of chives
- 1/2 bunch flat-leaf parsley
- 15 cm cucumber
- 6 tablespoons remoulade
- 1 tbsp small capers to taste
- salt, pepper
Instruction
Cut the stone-oven ciabatta into small cubes, then fry in a large pan in hot olive oil until crispy on all sides. Drain on kitchen paper.
For the tuna cream, drain the tuna, peel the eggs, peel and chop the onion. Wash the herbs, shake dry and chop the stalks and leaves. Wash and deseed the cucumber. Cut the flesh into small cubes.
Puree the tuna, 1 egg and the onion with 4 tablespoons of remoulade using a hand blender. Stir in half the herbs and capers to taste and season with salt and pepper.
First divide the cucumber cubes between the glasses, then layer in the tuna cream. Put aside 1 tablespoon of the remaining herbs for the garnish, add the remaining herbs to the tuna cream and top with the bread cubes.
Cut the remaining egg into 6 wedges. Place a small dollop of the remaining remoulade on each glass, place an egg wedge on top and sprinkle everything with the herbs that have been set aside.
Tip:
The glasses should not be completely filled so that you can easily pull a cube of bread through to the bottom of the glass with a fork. If necessary, simply use more smaller glasses and then cut the remaining egg into thin slices for decoration.
