- 2 cups mayonnaise
- 1 (5 ounce) can tuna, drained
- 1 1/2 anchovy fillets
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup diced cooked potatoes
- 1 green onion
- 3 tablespoons chopped black olives
- 2 cloves garlic cloves
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1 dash hot pepper sauce (such as Tabasco®)
- Blend mayonnaise, tuna, anchovy fillets, onion, celery, potatoes, green onion, black olives, garlic, Worcestershire sauce, salt, and hot pepper sauce in a blender until completely smooth; transfer to a bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.
07/28/2019
recipepes.com
tapenade le meilleur, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
