My Favourite Tuna Dip
An Original Recipe by Lorraine Elliott
- 4 whole pickled cucumbers (polski ogorki)
- 1 green spring onion (about 20-30cms in length (I don't mean to get precise and this isn't a strict guide)
- 425g/16 oz. tin of tuna in springwater or oil, drained well
- 4 tablespoons lemon juice
- 4 tablespoons tomato sauce/ketchup
- 3 tablespoons pickling solution (from the jar of pickles)
- 1-2 tablespoons whole egg mayonnaise
Step 1 - Place the gherkins and the spring onions in a small food processor and process until finely chopped. Add the rest of the ingredients and blend well together until it becomes a smooth dip consistency.
Personal Note
Dearest Reader, did you know that I spent the first six years of my life upside down?
Every day when my father would come home from work he would find me, upside down, my head buried in the soft cushion of the couch. Every night, when we would gather in the lounge room to watch television while my father popped sunflower seeds in his mouth from a large jar and my mother knitted rhythmically click clack, click clack and my sister sat quietly, there I would be, upside down.
"Her brain will dislodge" my parents said to each other.
"Just make sure her school marks don't go down" they said eyeing me.
Then, after six years, a girl at school told me that I would break my neck if I spent so much time upside down. It seemed logical enough-a spindly neck surely couldn't hold up a body and frightened, I decided that being right side up was probably the sensible thing to do.
And for good measure I spent 5 minutes upside down before the phone rang and I had to return back to the real world.
So tell me Dear Reader, have you ever spent a long time perfecting or developing a recipe?