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1. Egouttez le thon, émiettez-le grossièrement. Versez-le dans la mini cuve.
2. Ajoutez les autres ingrédients. Donnez 4/5 pulsions. C’est prêt !
Astuce du chef : tartinez sur des tranches de pain de campagne grillé.
1. Dans la mini cuve, mettez tous les ingrédients sauf l’huile. Mixez environ
30 secondes jusqu’à obtenir une pommade.
2. Mettez en marche en continu pendant 10 à 20 secondes. Versez l’huile petit à petit
par l’ouverture jusqu’à sa complète absorption.
Astuces du chef : délicieux sur des tranches de pain de campagne grillé.
Pour plus de goût, remplacez les olives noires par des olives noires
à la grecque dénoyautées ou assaisonnées.
Dips de thon
Tapenade
Préparation : 5 min
Préparation : 5 min
SAUCES ET APÉRITIFS
1 boîte de thon au naturel (190 g poids net total)
2 c.s. de St Morêt
®
1 c.c. de moutarde
Jus d’½ citron
15 brins de ciboulette
1 échalote
Fleur de sel, poivre
250 g d’olives noires dénoyautées
1 c.s. d’huile d’olive
1 c.s. de câpres
2 c.c. de moutarde
Jus d’1 citron jaune
Poivre
Pour 1 bolPour 1 bol
35


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