Ingredients

Method

• 1 x 170 g can light meat tuna chunks, drained
• ¼ cup crème fraîche
• Lemon juice, a squeeze
• 2 spring onions, finely chopped (pale parts only)
• 1 garlic clove, crushed
• Sea salt and freshly ground black pepper, to taste
• 1 - 2 T chives, snipped
• Baguette or crostini, for serving
• Celery sticks, for serving
• Cucumber, for serving

Method

Ingredients

Mix the tuna with the crème fraîche, lemon juice, spring onion and garlic. Season to taste.

Stir in the chives. Spoon into a serving bowl and chill to firm.

Spread on crusty baguette or crostini or use crisp celery or cucumber sticks for dipping.

Cook's note: Butter would make a richer pâté, but try the crème fraîche for lightness.

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