347 CALORIES | 20G FAT | 3G SATURATES | 15G CARBS | 14G SUGAR | 3.3G SALT | 22G PROTEIN | 11G FIBRE
SERVES 2
for the dip
1 x 170g tin pitted black olives
1 x 140g tin tuna in water, drained
1 tablespoon capers
1 tablespoon olive oil
1 garlic clove, peeled
juice of ½ lemon
½ white onion
a small handful of fresh basil (optional)
1 tablespoon Dijon mustard
for the crudités
300g carrots, peeled and cut into sticks
300g celery, cut into sticks
½ cucumber, cut into sticks
a bunch of radishes, topped and tailed and quartered
1. Simply place all the dip ingredients in a food processor (or alternatively use a hand-held electric blender) and whiz together for a few minutes, ensuring the ingredients are chopped but still nice and chunky (this is a tapenade, not a paste).
2. Serve as a dip with a selection of fresh, crunchy crudités.
