Ingredients
300g FAGE Total Yoghurt
425g tinned tuna, drained
2 spring onions
1 tbsp capers
4-5 tbsp lemon juice
2 tbsp olive oil
2 tbsp parsley, chopped
1/2 tsp paprika
ground black pepper
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Steps
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Place the tuna into a large bowl and mash with a fork.
- Place the spring onion, capers, lemon juice, olive oil, parsley in a small processor and chop finely.
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Add the tuna and pulse until smooth. Spoon into a bowl.
- Add the yoghurt, paprika and the freshly ground pepper.
- Mix and check the seasoning, adding salt and more lemon juice, if required.
- Chill for an hour until ready to serve with a selection of crudités.
