Celery Sticks with Tuna Cream

Ingredients

• 200 g tender stalks of celery (3 sticks)
• 3 spring onions
• 200 g canned tuna in its own juice
• 2 tbsp Capers (jarred)
• 0.5 lemon
• 100 g cream cheese (13% fat)
• 5 tbsp yogurt (0.3% fat)
• Salt
• Pepper
• 1 tsp Pink peppercorns

Instructions

1. 1.

   Wash, trim and de-stem the celery.

2. 2.

   Cut each stalk lengthwise in half, then slice all sticks into 5‑6 cm pieces. Keep refrigerated for up to 2 hours before use.

3. 3.

   Trim and wash the spring onions, slicing them into thin rings. Drain the tuna and capers, then mix with the spring onion rings in a bowl.

4. 4.

   Squeeze the lemon. In a small bowl whisk together cream cheese, yogurt, and 1 tbsp lemon juice. Season with salt and pepper to taste.

5. 5.

   Fold the cream cheese mixture into the tuna. Taste again and garnish with pink peppercorns.

6. 6.

   Drain or pat the celery sticks dry. Serve them with the tuna dip for dipping.