Tuna Salat

🥘 Ingredients

• bacon 200 g
• tuna cans 3 cans (in oil)
• creme fraiche 4 dl
• dijon mustard 2 teaspoons
• lemon juice half a lemon
• lemon zest half a lemon
• salt
• black pepper
• shallots 2
• red bell pepper 1
• pickled cucumbers 5-15 depends on size
• capers half a glass

1. 1

   Heat up your own to 200 degrees celcius hotair.
2. 2

   Place baking paper on a baking sheet and lay out the bacon evenly spaced. Cook in the warm oven for 10-20 minutes , or until crispy. Once the bacon is done cooking, transfer it to a paper-towel lined plate to drain grease and keep it crispy while it cools down.
3. 3

   Open the tuna cans and let the oil drain for the following steps.
4. 4

   Mix creme fraiche , dijon mustard , lemon juice , and lemon zest well in a bowl. Add salt and black pepper as desired.
5. 5

   Finely cut the shallots , red bell pepper , pickled cucumbers , and capers , into even sizes. You want around the same volume of shallots, red bell pepper, and pickled cucumbers.
6. 6

   Once the bacon has cooled down and is just warm to the touch, break it into evenly sized small flakes.
7. 7

   Take the drained tuna cans and extract the tuna meat, and break it up slightly into finer strands. Mix all ingredients in a bowl, and turn well until evenly mixed.
8. 8

   Serve on lightly toasted bread, or in warmed pita bread.