TUNA, RICOTTA AND RED ONION SPREAD

 

This is a very delicious spread that can be served on top of wholemeal bread or as a dip with sliced vegetables and grilled pita bread. I used it on top of Soybean & Linseed Sourdough Vienna and added some mixed salad leaves I had in the fridge. It was delicious. 

Ingredients

1 x 425g tin tuna, drained

100g reduced-fat ricotta

1 clove garlic, crushed

1/2 small red onion, finely chopped

1 Tbsp lemon juice

1 tsp Worcestershire sauce

Method

Combine all the ingredients in a food processor and process until smooth. Season to taste.

Serve with crispbread or bread from your daily allowance, as a dip with vegetable sticks , or use as a sandwich filling with salad.

Serves 4

1 SERVE =

1 unit protein

1/2 unit dairy

* 1 unit vegetables with serving suggestion