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Andres Martinez-Negrete
Timbaaltjes of tuna and cucumber
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Ingredients
Directions
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Cut both sides of the cucumber straight. Make long slices with a cheese slicer and place them flat on a dish. Sprinkle the cucumber slices with the vinegar and season with salt and pepper. Let this retract.
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Prepare the tuna through the cream cheese. Mix the spring onions and parsley into a smooth whole and season with salt and pepper.
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Cover small glasses with one or more strips of cucumber by rolling them in and pressing well against the sides.
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Fill the cucumber with the tuna mixture and press well. Leave it covered in the refrigerator for an hour (or make the timbels a day in advance).
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Pour the timbaaltjes on a small plate and serve with toast.
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Nutrition
165Calories
Sodium0% DV0g
Fat14% DV9g
Protein38% DV19g
Carbs1% DV2g
Fiber0% DV0g
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