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Tuna Tapenade on Cucumber
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- 10 g fresh flat-leaf parsley leaves
- 30 g lemon juice
- 300 g tinned tuna in oil, drained
- 20 g olive oil
- 85 g mascarpone
- 1 anchovy fillet
- 2 garlic cloves
- 40 g black olives, pitted
- 15 g pickled capers, drained
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 1 cucumber, large, sliced in 32 (5 mm)
- 1 - 2 fresh red chillies, sliced (2 mm), to taste
- per 1 piece
- 157 kJ / 38 kcal
- 2.8 g
- 0.4 g
- 2.7 g
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