Colorful Tuna Appetizer in Paprika Halves Recipe | Easy and Delicious Party Ideas

Tuna appetizer in paprika halves looks colorful and decorative. Like fresh salads, they are quick and easy to prepare. Although feta cheese tastes particularly harmonious with the other ingredients, observations show that you can also put some other spicy cheese in the salad.

Tuna rolls are a delicious appetizer for evening parties. Garlic gives the buns a spicier taste. I definitely recommend not to skimp on the greens.

Tuna and leek go very well with potato stew. Just don’t forget to add thyme – it gives an excellent taste and smell.

Tuna appetizer in pepper halves

Ingredients: 60 g of feta cheese, 1 small can of canned tuna in oil, ½ can (small) of canned sweet corn, 2-3 red peppers, 1 small red onion, 60 g of fresh cheese, 100 g of white yogurt without additives, 1 tsp. lemon juice, pepper, salt, 1 tbsp. chopped greens, lemon or lime for decoration

1. Mix fresh cheese with yogurt in a bowl, add herbs, lemon juice, salt and pepper.

2. Wash and dry the peppers, cut them in half and remove the seeds.

3. Mix corn, tuna, finely chopped onion and feta cheese cut into pieces in a salad bowl. Add the prepared sauce.

4. Fill the tuna with paprika halves, decorate with a slice of lemon or lime. It tastes good with fresh, toasted bread.

Buns with tuna and capers

Ingredients: 1 box of canned tuna, 50 g of fresh cheese, 2 tbsp. chopped parsley and basil, 2 tsp. lemon juice, 1-2 cloves of garlic, pepper, salt, 1 baguette, ciabatta or other delicious bread, boiled egg, herbs for decoration

1. Put fresh cheese, tuna drained of excess oil or juice (leave a little for later) and chopped greens in a bowl.

2. Mix or blend everything and add lemon juice, as well as salt and freshly ground black pepper to taste.

3. Press one or two cloves of garlic with a garlic press.

4. Mix the remaining tuna into the mixture and spread on toasted buns. Garnish with capers, serve with boiled egg halves.

Potato stew with tuna and leeks

Ingredients: 500 g of potatoes (not too floury), 120 g of leek, 1 can of canned tuna, 50 g of sweet cream, 100 ml of milk, 1 tbsp. mustard, 30 g of fresh cheese, pepper, salt, thyme

1. Cut the leek into thin slices and blanch it by pouring boiling water over it – this way the leeks will become softer. Boil the potatoes (with or without skin, as desired) and set aside to cool.

2. Beat the sweet cream, milk and fresh cheese in a bowl, add mustard, as well as salt and pepper to taste.

3. Add thyme to the whipped milk – I put a whole teaspoon by the heap.

4. Drain the canned tuna in a sieve. The water is also drained from the leeks and the leeks are dried.

5. Grease the baking dish with butter and alternately arrange slices of boiled potatoes, tuna and leeks in it. Everything is poured with milk-thyme sauce and baked in an oven heated to 175 degrees for about 30 minutes.

2024-03-03 10:00:36
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