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Minted mango chutney

Feta and apple tzatziki

Tuna dip

Tuna dip Cook Expert

Preparation : 5 min	Resting : 1 hr
Cooking : -	Equipment :
Difficulty :	Rating : 4 rates
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Programmes :	accessories :

Serves 4-6 :

1	tin (185g) brine packed tuna
1	shallot
8	g bunch chervil
15	sprigs chives
1	tsp Dijon mustard
2	tbsp full fat cream cheese
	such as Philadelphia®
	juice of ½ lemon
	salt, pepper

1	Drain the tuna. Peel and quarter the shallot. Wash the chervil and chives. Fit the food processing bowl. Install the mini bowl and mini blade, place all the ingredients in it. Run the FOOD PROCESSOR programme for about 10 seconds.
2	Refrigerate the tuna dip for 1 hour. Serve chilled with toasted slices of farmhouse bread or vegetable sticks.

© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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