I’m addicted to the green leaves of baby spinach.
This is a lovely and easy starter. Even Thomas who is normally the anti-tuna thinks it’s delicious. Thanks to Clarissa for the recipe.
Tuna and Cream Cheese Dip
1 x medium tin plain tuna (in spring water)
1 x pot of cream cheese (250gms)
Good bunch of fresh mint
Salt and pepper to taste
Juice of half a lemon.
Loosen the cream cheese in a bowl (until smooth and easy to stir), flake the tuna into it and stir through, add the mint and stir, then salt, pepper and lemon juice.
Serve with carrot sticks.
Tip: If the cream cheese is at room temperature it makes it easier to deal with :)
This salad has a strong, tart taste and the chili adds extra lip tingling enjoyment.
It’s good as a side-salad.
It’s good as a main
I just added a little canned tuna to bulk it out.
Guess what I’m having for lunch tomorrow?
Bean salad recipe
- 1T olive oil
- 2T salted capers
- 1 can cannellini beans
- 3T lemon juice
- 1/2 C chopped Italian parsley
- 1 large red chilli, seeded and chopped
- 1 tomato, roughly chopped
- 1 garlic clove, crushed
- sea salt and cracked black pepper
Put it all in a bowl, toss well and let sit at least an hour before serving.
Thanks to my friend Jackie for this recipe.