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Forshmak with tuna
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Forshmak with tuna is an unusual but extremely tasty dish that originated in Jewish cuisine. Light in texture but rich in flavour, it will become your favourite addition to lunch or dinner. Despite its simplicity, forshmak always delights guests and inspires experimentation.
Variations
Forshmak can be made with more than just tuna. The classic version uses herring, but in our case, we choose the lightness and delicate flavour of tuna.
Secrets of tenderness and taste
To achieve the perfect texture, the dish should be chopped thoroughly, but not turned into a puree. Using a sufficient amount of oil also ensures softness.
Tips on ingredients
Choose tuna in its own juice or in olive oil. This will enhance the flavour of the forshmak and help keep the dish moist.
Small culinary nuances
Add a little lemon juice or apple cider vinegar to the dish to enhance the flavour and add freshness.
Ingredients for the recipe
Ingredients
Iberica Whole Tuna in its Own Juice 150g
150 g
Chicken Egg С1 1pc
2 pcs
Molokija Selianske Sweet Cream Butter 73% 180g
50 g
Auchan Green Onions Bundle 75g
30 g
Lemon
juice 1 tbsp.
Lyubistok Hell Pepper 5 Peppers Mix 30g
to taste
Moryachka Natural Food Sea Salt 500g
to taste
Preparation steps
01
Prepare the ingredients — open the tuna and drain off any excess liquid. ⏱ 5 min. Guideline: the tuna should be dry and ready to mix.
02
Chop — chop the eggs and green onions, add to the tuna in a blender bowl. ⏱ 10 min. Guideline: the mixture should be smooth but not pureed.
03
Adding butter — add softened butter and lemon juice to the mixture. ⏱ 5 min. Guide: the butter is well mixed with the other ingredients.
04
Seasoning — add salt and pepper and stir. ⏱ 5 min. Guideline: season to taste.
05
Tip Serve the forshmak with dried bread slices or on a bed of fresh salad leaves for added flavour and texture.
Where to order ingredients
Select the required ingredients in one of the stores
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