This is easily made with tinned tuna and cream cheese plus some store cupboards bits and bobs.
280g can tuna, drained
1 tbs cream cheese or Greek yoghurt
1 tbs zest lemon
1 tbs lemon juice
¼ teaspoon cayenne pepper
⅛ teaspoon turmeric
3 anchovies in oil, drained
2 tbs capers
Small garlic clove, smashed and roughly chopped
Bunch flat leaf parsley, roughly chopped
Place all of the ingredients into a blender and pulse until combined and smooth. Season to taste.
It makes 2 ramekins worth.
Chill in the fridge for a couple of hours before serving with rustic bread or rye crackers.