Tuna Salsa


300 g FAGE Total Yoghurt

425 g drained tuna

2 spring onions

1 tbsp capers

4-5 tbsp lemon juice

2 tbsp olive oil

2 tbsp parsley, chopped

1/2 tsp paprika

Salt and black pepper

  1. Place the tuna in a large bowl and mash with a fork.
  2. Place the spring onion, capers, lemon juice, olive oil and parsley in a small processor and process to a fine paste.
  3. Add the tuna and pulse until smooth. Spoon into a bowl.
  4. Add the yoghurt, paprika and freshly ground pepper.
  5. Mix and check the seasoning, adding salt and more lemon juice if required.
  6. Chill for an hour until ready to serve with a selection of crudités.