This is based on an early Nigel Slater recipe, and is a good standby for lunch–we had it yesterday, when I found very little else in the fridge!
2 small/125 gm pots of non-fat yogurt
1 dessertspoon (for Americans, a scant tablespoon) Dijon mustard
1 dessertspoon white wine vinegar–if you can find it with tarragon all the better
2 dessertspoons olive oil
A small bunch of chives–chopped
A dessertspoonful of spring onions (scallions)–chopped
salt and pepper
190 gm tin of tuna–drained and broken up with a fork–(the amount of tuna is a matter of choice; I reckon about 75 gms each)
1 tablespoon dry roasted sunflower seeds (gently brown the seeds in a small frying pan [with no fat] )
There are two ways of making the non-fat yogurt thicker and more interesting.
If you have a square of muslin, place it in a sieve and the sieve over a bowl.
Carefully empty the yogurt into it and–as in the photo–
gather the material together and gently squeeze out about 60 ml of whey (liquid).
If there’s no muslin to hand, empty the yogurt straight into the sieve placed over a bowl and let the whey slowly drip out for about an hour. (Leave the bowl in the fridge while this happens.)
Meanwhile, empty the tuna into a bowl, add the herbs, the spring onion, the sunflower seeds, a scant tablespoon of olive oil and a twist or two of pepper.
Mix these ingredients together.
When you are ready, discard the whey and put the thickened yogurt into the empty bowl.
Whisk in the mustard, combining it well with the yogurt.
Add a scant tablespoon of olive oil and the vinegar–blending well.
Season lightly with salt and pepper.
Fold the tuna mix into the yogurt and combine well.
Adjust the seasoning, before
serving with a green salad.