This is not really a recipe so much as telling you a list of ingredients to bung in a food processor and blitz to an inauspicious looking paste. It is very tasty though. We served it as a dip prior to Easter Sunday lunch, with strips of toasted pitta bread and crudites, but it is also lovely on toast with some crisp slices of cucumber. The amount listed below will yield enough to fill two large ramekins. The original recipe (which I have tweaked ever so slightly) comes from "Chocolate and Zucchini" by Clotilde Dusoulier.
1 large can of tuna in brine or spring water, drained
1 shallot, quartered
1/2 crisp green apple (a Granny Smith is ideal), cored and quatered
Juice of half a lemon
Small handful of fresh coriander leaves
1/2 tsp chilli powder
25ml olive oil
Serves 4 (generously), 3 pro points per portion
Er, place ingredients in food processor. Season. Blitz.
Ca, c'est tout.