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Replace spring onions with leeks or asparagus, if preferred.


270 g Podravka sharp flour
130 g of butter
2 tablespoons of sour cream
½ teaspoons of salt
2 EVA Tuna fillets in olive oil (2 x 115 g)
3 spring onions (about 80 g)
1 egg
200 ml whipped cream
1 teaspoon Vegeta Mediterranean
80 g Emmental cheese
30 g grated cheese

We used



Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 50 min


  • 1 Mix flour and cold butter cut into chunks with the electric mixer in a bowl.
  • 2 When the mixture comes together into a crumbly, lumpy mixture, add salt and sour cream and mix until the dough is smooth. If necessary, finish the dough with your hands.
  • 3 Place the prepared dough onto a floured surface and roll it out thinly. Use the round mold cutter (Ø about 9 cm) to cut out 24 shapes.
  • 4 Take 2 muffin molds and place one shape into each muffin cup, squeezing it gently.


  • 1 Clean, wash and shred spring onions into thin slices and mix them with tuna, grated Emmental cheese, thus prepared mixture place evenly over the shapes in the molds.
  • 2 Beat the eggs, mix in sour cream and Vegeta and spread the mixture over the fill using the spoon.
  • 3 Finally, sprinkle with grated Parmesan cheese.
  • 4 Place the mold into preheated oven at 200° C and bake for 25 minutes.


Serve the meal as an appetizer or a finger food.