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Peppers with tuna and curd dip

updated

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Ingredients for 2 servings:

  • 200 g herb curd
  • 3 tbsp, heaped remoulade
  • 1 can of tuna
  • 1 bell pepper(s), red

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

goes very quickly

Squeeze the liquid out of the tuna can and stir the tuna into a paste with the remoulade. Then stir in the spring curd cheese. Finally, slice the crunchy bell pepper into thin strips. If you like, you can use a little more remoulade or add fresh spring onions or garlic. But I like it better without it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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