Baked Tuna Dip

Serving Size: Makes one large bowl

Ingredients

• 70 grams slivered almonds toasted

• 185 gram tin of any flavour of tuna - I often use lemon pepper or a chilli based one

• 250 grams cream cheese - softened slightly 

• 1 tablespoon mayonnaise

• 1 tablespoon finely grated parmesan cheese

• Juice 1/2 lemon

• 1 teaspoon tabasco sauce

• Salt and pepper to season

Method

1. Preheat oven to 180’

2. Start by toasting the slivered almonds Put in an ovenproof dish and allow to brown.  This will only take a few minutes-so take care they don’t burn. Allow to cool-they do this quickly if you spread them out on a big dish or tray.

3. Combine all ingredients except the paprika in the mixing bowl.

4. Transfer to the baking dish 

5. Sprinkle lightly with paprika

6. Bake 20 minutes until golden on top

7. Serve when cool with your choice of crackers, crostini or corn chips

8. Keeps well in fridge if you have left overs