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