French tuna cream

Ingredients for 4 servings:

• 360 g tuna from a can (preferably natural in its own juice)
• 375 g yogurt, full-fat (preferably Greek)
• 2 tbsp, heaped Dijon mustard
• Capers, very small
• 1 onion(s)
• salt and pepper
• Iceberg lettuce for serving

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drain the canned tuna thoroughly. Then, using a fork, mash the tuna into small, bite-sized pieces. It should still have some bite. Drain the capers thoroughly. Season the yogurt with the Dijon mustard (more or less spicy, depending on your taste), add the very finely diced onion and the drained capers. Season with salt and pepper. Then stir the yogurt into the tuna. The cream should be slightly thicker. Serving suggestions: As an appetizer: In small glass bowls, form a bed of finely chopped iceberg lettuce and place the tuna cream on top. Serve with toasted bread or baguette. As a sandwich: Cover a slice of toast with a leaf of iceberg lettuce. Spread the tuna cream on top, then place a slice of tomato and/or a slice of egg on top. Add another leaf of iceberg lettuce and finish everything off with another slice of toast.