Untable de atún, queso crema y cebolla de Antonio

Ingredientes

• 180 grams Tuna (Preferably canned)
• 220 grams Cream Cheese (Philadelphia or American Heritage)
• 40 grams Red Onions (finely chopped)
• 20 grams Garlic (finely chopped)
• 7 grams Spring Onions (chopped (separate green and white ends))
• 2 teaspoons Lemon Juice (Fresh squeezed)
• 2 Tablespoons Olive Oil
• Rock Salt to taste

Preparación

1. 1

   Pre season chopped onions and garlic with a pinch of salt.

2. 2

   In a skillet, heat oil over medium-low heat. Add in Red onions and the white end of spring onions. Let onions sweat but watch out that it doesn't turn brown. Add in garlic. Do not let it turn brown as well.

3. 3

   Add in Tuna and mash it up and mix it around. Add Lemon juice then turn the heat up to medium or medium high just for a few seconds to a minute.

4. 4

   Turn the heat off, and then add the cream cheese. Mash and mix it up until it's nice and creamy, and everything is evenly mixed together.

5. 5

   Transfer spread into a container; let it cool; cover with cling film then stick it in the fridge. Done!

6. 6

   To make bruschetta, slice baguette about an inch thick, make 4-6 slices. Grill or toast slices then add Tuna-Cream Cheese and Tomato Spread. Top with diced tomatoes and chiffonade basil. Drizzle with extra virgin olive oil.