Tonnatina

(SERVES 6)

• 4 hard-boiled (hard-cooked) eggs, sliced
• 4 tomatoes, sliced
• 85 g3 ½ oz/1 small can tuna in brine, drained
• Juice of ½ lemon
• 75 ml/5 tbsp low-calorie mayonnaise
• 75 ml/5 tbsp very low-fat plain yoghurt
• Freshly ground black pepper
• 6 anchovy files
• A few basil leaves

Arrange the egg and tomato slices attractively on six small serving plates. Blend together the remaining ingredients except the anchovies and basil, seasoning to taste with pepper. Chop three of the anchovy fillets and add to the tuna mixture. Spoon over the centre of the egg and tomato. Halve the remaining anchovies and half again widthways. Lay two crossways on the tuna mayonnaise and garnish each portion with a few basil leaves scattered over.