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Le Chaudron recipe
Tartinade de thon au fromage blanc
Tuna and fromage blanc spread
⏱ 15 minServes 4Easy110 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
240 g (8 oz)water-packed tuna, drained
4 tbspfromage blanc
1small garlic clove
1squeeze of lemon juice
2 sprigsdill
1 tspcapers
1 pinchpepper
- 240 g (8 oz) water-packed tuna, drained
- 4 tbsp fromage blanc
- 1 small garlic clove
- 1 squeeze of lemon juice
- 2 sprigs dill
- 1 tsp capers
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Drain the water-packed tuna well and flake it finely with a fork in a clean bowl.
- Stir in the fromage blanc until smooth and spreadable.
- Add the crushed garlic, lemon juice and chopped capers and stir.
- Add the chopped dill and pepper to taste, and stir gently once more.
- Divide among small ramekins, smooth the tops and chill at least 30 min.
- Serve cold with crunchy vegetable sticks or thin slices of oat bran bread.
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