Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tuna & cream cheese dip stuffed baguette. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Fill Your Cart With Color Today! A tuna (also called tunny) is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. Tuna is versatile, nutritious and most importantly, delicious.
Tuna & Cream Cheese Dip Stuffed Baguette is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Tuna & Cream Cheese Dip Stuffed Baguette is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook tuna & cream cheese dip stuffed baguette using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Tuna & Cream Cheese Dip Stuffed Baguette:
- Prepare 1 French Baguette
- Prepare Freshly Ground Black Pepper
- Prepare <Tuna & Cream Cheese Dip>
- Make ready See https://cookpad.com/uk/recipes/6134574-tuna-cream-cheese-dip
- Prepare 125 g Cream Cheese *softened
- Take 1/4 cup Japanese Mayonnaise
- Make ready 1/2 can (50 g) Tuna *Springwater OR Brine type
- Take 1/8-1/4 Fresh Onion *finely chopped
Tunas are elongated, robust, and streamlined fishes; they have a rounded body that tapers to a slender tail base and a forked or crescent-shaped tail. Tuna packed in water has a milder flavor and fewer calories than oil-packed, so if you need a can for your everyday tuna salad on rye, water-packed works fine. For the best flavor and a richer. Drain the tuna in a fine mesh strainer.
Instructions to make Tuna & Cream Cheese Dip Stuffed Baguette:
- Mix softened Cream Cheese and Mayonnaise until well combined.
- Drain canned Tuna very well. Chop up Onion finely. Add to the Cream Cheese mixture and mix well.
- Cut off the both ends of Baguette and cut in half or about 20cm in length. Remove the soft inner bread.
- Break the removed soft bread into small pieces, and mix with the cream cheese mixture.
- Fill up the hollow with the mixture and wrap with plastic food wrap. Freeze for a few hours or until the filling is firm enough to slice.
- Cut the half frozen stuffed Baguette into 1cm thick, arrange on a platter, sprinkle some freshly ground Black Pepper on each piece. Serve when they are thawed.
With the tuna in the strainer, use paper towels to pat and blot the tuna until completely dry. Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined. Taste and adjust seasoning, if necessary. The term tuna encompasses several species of fish, including skipjack, albacore, yellowfin, and bigeye.
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