|
Home Page | Soup & Starter | Chicken | Pork | Lamb & Beef | Chinese | Pasta | Fish | Vegetables | Puddings | Related Links | Site Map |
|
Home Page |
|
Soup & Starter |
|
Chicken |
|
Pork |
|
Lamb & Beef |
|
Chinese |
|
Pasta |
|
Fish |
|
Vegetables |
|
Puddings |
|
Related Links |
|
Site Map |
|
Quick Tuna Pâté |
|
Serves 4
· 200g (8oz) canned tuna in brine · 75g (3oz) low-fat yogurt · 2 tablespoons reduced-oil salad dressing · 2 teaspoons lemon juice · 1 teaspoon chopped fresh or freeze-dried dill · ¼ teaspoon cayenne pepper · 4 lemon slices · salt and freshly ground black pepper
Drain the tuna well and place in a bowl. Add the yogurt, reduced-oil dressing and lemon juice. Mash with a fork until well combined. Add the fresh dill and cayenne pepper and season with salt and pepper. Mix well. Spoon the mixture into 4 small ramekin dishes and place a slice of lemon on the top of each one. Refrigerate for at least 2 hours before serving.
Serve with French bread and a few celery sticks. |