200g of tuna in sunflower oil – 2 Boursin
cheese – half the juice of a lemon – 1 tsp of piment d’Espelette (or Cayenne
pepper).
Combine all the
ingredients together.
Set aside in the
fridge.
Serve as a dip with
gressins, bread, crisps…
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Wednesday Ash for my 1 st year... 1 year since my first post, 1 year since the cat shot of my blog. Remember, I was on my aircra...
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