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Le Chaudron recipe
Tartinade thon citron câpres
Tuna spread with lemon and capers
⏱ 10 minServes 6Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
300 g (11 oz)canned tuna in water
200 g (7 oz)cream cheese (Saint-Môret style)
3 tbspcapers in vinegar
Juice of 1 organic lemon- Zest of 1 organic lemon
1bunch of chives, chopped
1 tbspDijon mustard
- 300 g (11 oz) canned tuna in water
- 200 g (7 oz) cream cheese (Saint-Môret style)
- 3 tbsp capers in vinegar
- Juice of 1 organic lemon
- Zest of 1 organic lemon
- 1 bunch of chives, chopped
- 1 tbsp Dijon mustard
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain the tuna well.
- Flake it with a fork in a bowl, keeping some texture.
- Add the cream cheese and Dijon mustard and beat until smooth.
- Stir in the lemon juice and finely grated zest.
- Add the roughly chopped capers.
- Mix gently with a spatula without mashing the tuna too much.
- Stir in the chives, adjust the seasoning and refrigerate for 1 hour before serving.
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