Creamy tuna cote d’azur way

• 315 gr drained tuna in oil
• 35 gr drained chopped anchovies
• 190 gr white Béchamel sauce
• 315 gr softened butter
• SQ milled white pepper

– Make a cream in the blender using all the ingredients
– When smooth, check the seasoning.
– Fill the tarts using a piping bag.

Image

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s