Tuna Pate

(SERVES 6)

• 185 g/6 ½ oz/1 small can tuna in brine, drained
• 200 g/7 oz/scant 1 cup very low-fat soft cheese
• 15 ml/1 tbsp lemon juice
• 1.5 ml ¼ tsp cayenne
• 15 ml/1 tbsp chopped parsley
• Salt and freshly ground black pepper
• Mixed Salad garnish
• Paprika
• 6 lemon wedges’
• To serve:
• Puffed wheat crispbread

Mash the tuna with the cheese in a bowl. Beat in the lemon juice cayenne and parsley., seasoning to taste with salt and pepper. Spoon on to a sheet of greaseproof (waxed) pepper, in a sausage shape, then roll up and chill for at least 30 minutes. Unwrap and cut into 12 slices. Arrange on six serving plates with a colourful mixed salad garnish. Dust the tuna plate with paprika and add the lemon wedge to each plate. Serve with puffed wheat crispbread.