Tuna Dip with vegetable Dippers

(SERVES 6)

• 185 g/6 ½ oz/1 small can tuna in brine, Drained
• 60 ml/4 tbsp low-calorie mayonnaise
• 45ml/3 tbsp very low-fat plain yoghurt
• 15ml/1 tbsp tomato ketchup (catsup)
• 5 ml/1 tsp lemon juice
• 1.5 ml ¼ tsp chilli powder
• Freshly ground black pepper
• Snipped chives, to garnish
• For the dippers:
• Small cauliflower florets
• Carrots, cut into matchsticks
• Cucumber, into matchsticks
• Radishes

Empty the tuna into a bowl and break it up with a wooden spoon. Beat in the remaining ingredients. Spoon into six individual small pots, garnish each pot with snipped chives and place on six serving plates. Surround with vegetable `dippers` and serve