- - 1 small can tuna in spring water (185g can)
- - 1 cup low-fat sour cream
- - 1 lemon, juiced
- - 2 gherkins, finely chopped
- - 2 tablespoons parsley, finely chopped
- - 1 pinch cayenne pepper
- - 2 pinches ground black pepper
- 1. Place tuna and sour cream in a bowl and beat to combine.
- 2. Mix in juice of half a lemon, chopped gherkins, parsley and cayenne.
- 3. Season with pepper.
- 4. Store dip in the fridge until ready to serve.