Appetizer tuna and egg

Submitted by enr on 28 Feb 2013
Ingredients
250 g canned tuna
4 eggs
6-7 olives
1/2 bunch of dill
1 tbsp mustard
1 tbsp olive oil
Appetizer tuna and egg
Photo added on
Photo author
kalle
Method
Eggs are cooked to a solid state, Drain the fish from the water, the olives are separated from stones, dill chop onion and together with other products placed in a deep pot. All were passaged to obtain a homogeneous mixture. Leave in the fridge for 5-6 hours to set. Serve with toast or as an appetizer.
Containers:
Difficulty
Easy
Tested
0 users
28 Feb 2013
Author
kalle