Butter tuna

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  • In canned tuna in olive oil: 1 Tin
  • Gruyere cheese: 100 g
  • Butter: 170 g
  • Cream: 4 Tablespoons


Flows-if the tuna and reduces to a folder, along with the cheese, using the pass-vite. In a bowl, add the folder obtained, the butter at room temperature. Chat with a whisk of sticks to obtain a homogeneous mixture.

Pass through a fine mesh sieve.

Joins four tablespoons of cream and involves well. Going to the refrigerator up to the time they serve.

It goes well with rusks or rye bread, sliced thin.

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