A tangy tasty dip with lemon, gherkins and sour cream.
- 1 small can tuna in spring water (185g can)
- 1 cup low-fat sour cream
- 1 lemon, juiced
- 2 gherkins, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 pinch cayenne pepper
- 2 pinches ground black pepper
- Place tuna and sour cream in a bowl and beat to combine.
- Mix in juice of half a lemon, chopped gherkins, parsley and cayenne.
- Season with pepper.
- Store dip in the fridge until ready to serve.