RHUBARB MUFFINS
Starter
20 mins
6 verrine glasses
- 900 g tuna fillets
- 3 small spring onions
- 1/2 bunch of chives
- 1/2 bunch of dill
- 1/3 bunch of flat-leaf parsley
- 5 tablespoons lime juice
- Olive oil, salt, pepper
- A few rocket leaves
- 150 g Alsace Lait plain Bibeleskaes fresh cheese
- 1/2 cucumber
- 1 tablespoon olive oil
Preparation
- Cut the tuna into very small pieces and mix with the chopped herbs, spring onions, lime juice, a drizzle of olive oil, salt and pepper.
- Peel and dice the cucumber, then blend it finely with the plain fresh cheese and one tablespoon of olive oil.
- Mix with the tuna and serve chilled in small glasses, garnished with rocket leaves or fresh herbs.
Credit: Marie Soehnlen
Bon appétit
In pictures
