Ingredients
- 1 x 170g can sandwich tuna in spring water, well drained
- 1/2 small (about 100g) Wilcox onion, finely chopped
- 2 tablespoons chopped fresh chives
- 2 tablespoons capers, drained, chopped
- 1 lemon, rind finely grated
- Salt & freshly ground black pepper
- 125g reduced-fat fresh ricotta
- 90g extra-light sour cream
Directions
- Step 1
Combine the tuna, onion, chives, capers and lemon rind in a small bowl. Season with salt and pepper.
- Step 2
Combine ricotta and sour cream in a separate bowl. Fold into tuna mixture until combined. Serve with rice crackers or vegetable sticks, if desired.
Recipe courtesy of taste.com.au
Serving size 4