A tin of the best Tuna ( 80g ) preferably in olive oil
( A hint from Zia Mirella – don’t use Tuna in brine – it will be too dry).
One teaspoon of capers
A pat of unsalted butter
the juice of ½ a lemon
A dash of salt and pepper
Put all the ingredients into your food mixer, give it a whirl!
Serve the tuna mousse in a small bowl on plate with crackers or French toast.
This will keep in the fridge covered with some plastic wrap.