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An simple topping for toast, sandwiches and jacket potatoes. Once made, it will keep for several days in the fridge.
Melt the butter with the wine and seasoning and pour over the tuna in a bowl (reserving a tablespoon of the butter). Mix well add the lemon juice, place into a ramekin and pour over the reserved butter.
Refrigerate to settle and set. Serve with some melba toast, and a lemon wedge.
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