Summary

Ingredients

• 360 g canned tuna (like natural in its own juice)
• 375 g yourt, fatter (preferably Greek)
• 2 tablespoon, heaped Dijon mustard
• Capers, very small ones
• 1 onion (s)
• salt and pepper
• Iceberg lettuce to serve

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Instructions

1. Drain the canned tuna well. Then mash the tuna with a fork into small, bite-sized pieces. He should still have bite. Then drain the capers well.
2. Season the yoghurt with the Dijon mustard (more or less spicy depending on your taste), add the very finely diced onion and the drained capers. Season to taste with salt and pepper.
3. Then add the yogurt to the tuna. The cream should be a little thicker.
4. Serving suggestions:
5. As appetizer:
6. Form a bed in small glass bowls with finely chopped iceberg lettuce and place the tuna cream on top. Serve with toasted bread or baguette
7. As a sandwich:
8. Cover a slice of toast with a sheet of iceberg lettuce. Pour the tuna cream on top, place a tomato slice and / or a slice of egg on top. Put another sheet of iceberg lettuce on top and finish everything with another slice of toast.