Tuna Dip

Cook time 15 minutes
Servings 8-10


425g tin tuna in oil
½ small red onion
¼ bunch flat leaf parsley
1 tbs. capers
1/3 cup good quality mayonnaise
1 tsp. Dijon mustard
1/3 cup walnuts
Zest and juice of ½ lemon
Salt and pepper

Chargrilled sourdough toast

Tuna Dip


In a food processor mince the onion, parsley and capers. Add the mayonnaise, Dijon and lemon and blitz again. Drain the tuna and add to the blender, along with the walnuts. On low speed mix until well combined.

Season to taste and place in the fridge to cool. Serve with lots of toasted sourdough.