2 eggs, hard-boiled
200 g/7 oz canned tuna in oil, drained and flaked
100 g/32 oz ricotta cheese
20 g/4 oz capers, drained
2 tablespoons finely
chopped fresh basil
zest of 1 lemon, grated
2 tablespoons lemon juice, strained
25 g/1 oz butter, softened
salt and pepper
rocket, to serve


1.Shell and chop the eggs. Push the eggs, tuna and ricotta through a sieve into a bowl.
2.Stir in the capers, basil, lemon zest, lemon juice and butter and season to taste with salt and pepper.
3.Shape the mixture into balls and chill in the refrigerator until ready to serve.
4.Just before serving, arrange a bed of rocket on a platter and place the tuna bites on top.

Leave a Reply

Your email address will not be published.