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Potted Tuna

An simple topping for toast, sandwiches and jacket potatoes. Once made, it will keep for several days in the fridge.


  • 150g canned tuna (in oil), drained

  • 75g butter (unsalted)

  • 10ml white wine

  • Squeeze of lemon

  • Melba toast, to serve

  • Pinch of the following seasonings

  • Ground nutmeg

  • White pepper

  • Cayenne

  • Salt

  • Ground mace


  • 1.

    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.

  • 2.

    Refrigerate to settle and set. Serve with some melba toast, and a lemon wedge.

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