Drain the tuna and put it in the blender. Add the Alpro Skyr, the anchovy fillets and the balsamic vinegar. Season it with a little bit of garlic powder, pepper and lemon juice. Blend everything well until a creamy mixture is obtained.
Put the sauce in the fridge for about 30 minutes.
Spread the ham on the plates and spread the sauce evenly on all portions. Garnish with the capers.
Notizen
Of course you can also prepare fewer servings. The tuna sauce will keep in the fridge for a few days. Per portion I always use 50g of the sauce and 65-70g of chicken ham.
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