Tuna mousse dip
1 400g/14 oz. can tuna in brine
200g/7 oz. fromage frais (about ½ cup)
The juice of half a lime
A small bunch of chives, chopped
1 egg yolk
Salt & pepper
Line a fine sieve with one square kitchen paper and place over a bowl.
Empty the tuna can and fromage frais into the sieve and allow to drain for an hour or two, but no more than that because you want to keep some moisture.
Transfer the tuna and fromage frais into a bowl and mix using a fork, until there are no more tuna lumps.
Add the lime juice, chives and egg yolk. Season to taste and mix again until well combined.
Cover with food wrap and refrigerate until needed.
Take out of the fridge about 20 minutes before serving the dip to come at room temperature.
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