Spread of canned tuna, pickled cucumbers and olives

A nutritious sandwich mix of canned tuna, olives, pickled cucumber and boiled egg - a snack that is perfect as a spread for toast. For a more delicate taste, add sour cream, and parsley will enhance the flavor. Such an appetizer diversifies both everyday and festive tables.

Ingredients

• Tuna canned in own juice - 185 g (1 can)
• Egg - 1 pc.
• Pickled cucumber - 60 g (1 pc.)
• Pitted olives - 30 g + for decoration
• Fresh parsley - 2-3 sprigs + for decoration
• Sour cream (fat content 25%) - 1 tbsp. the spoon
• Salt - 1-2 pinches
• Bread (white or black) - for serving

Directions

1. Prepare food.
2. Drain the marinade from the olives and the juice from the canned tuna.
3. It is better to take the egg out of the refrigerator in advance so that it does not crack during cooking.
4. Hard-boil the egg for 10-12 minutes, then cover with cold water and leave to cool completely.
5. Peel the egg and chop coarsely.
6. Cut the pickled cucumber into pieces.
7. Place the pitted olives and canned tuna without juice into the bowl of a blender.
8. Add the parsley, cucumber slices and egg to the bowl.
9. Grind with a blender for 1 minute into a paste-like homogeneous mass.
10. Pour salt into the pate, add sour cream and mix. Sour cream can be replaced with yogurt, olive oil or mayonnaise according to your taste.
11. A spread of canned tuna, pickled cucumbers and olives is ready to serve. To improve the taste characteristics, I recommend cooling the spread for 30-60 minutes in the refrigerator.
12. Dry slices of white and gray bread in the oven, in a frying pan or in a toaster.
13. Put spread on toast, garnish with parsley and olive slices.
14. Also, the spread can be applied to pita sheets and rolled up or put on crispbread just before serving.
15. Bon appetit!