Pink Tuna Spread
Translation : Catherine
For 4 to 6 people
preparation time : 10 minutes
100 gr cooked beetroot
50 gr grapefruit pulp
a small bunch of spring onions or small white onion
25 gr balsamic vinegar
50 gr mascarpone
1 tbs Worcestershire sauce
200 à 250 gr canned tuna in olive oil
Delicately peel the grapefruit without wasting the juice. Peel the beetroot, chop the white part of the spring onion or the white onion, mix it all together with the vinegar, mascarpone and the pepper. Add the drained tuna, season to your taste and place it in a bowl in the refrigerator.
Thoroughly mix the whole preparation before serving and add the chopped chives for decoration.
You may serve this Pink tuna spread as a dip with vegetable sticks or as a spread on a slice of toasted bread or on a blinis canapé.