During this confinement, Yves Cambeborde had fun making a 100% cupboard recipe, with canned vegetables and a little imagination.
For 4 people
Utensils:
1 can opener
1 small blender
1 saucepan
1 board
Ingredients:
1 small can of corn
1 small can of chickpeas
1 tablespoon fresh cheese
1 small can of natural tuna
1 tablespoon wine vinegar
1 tablespoon olive oil
1 teaspoon thyme flower
Fine salt, freshly ground pepper
Production :
Open the corn box and pour all into the pan, bring to a boil and add the cream cheese and vinegar, mix well and mix. Check the seasoning. Drain the chickpeas, add them to the cream of corn then drain the tuna and crumble over it.
Sprinkle with thyme flower and pour the teaspoon of olive oil and serve.