Tuna pâté with lemon and parsley – recipe

• 2 cans of Maruzzella tuna in olive oil (80 g)
• 1 small bunch of parsley
• 1 small red onion (or half of a large one)
• (the juice of) half a lemon
• 2 tbsp mayonnaise

How to prepare:

1. Clean the onion, then dice it. Wash the parsley, pat it dry with a paper towel, and finely chop it.
2. Pour away some of the oil from the cans, and then, using a fork, thoroughly mash up the tuna in a bowl.
3. Add the parsley, diced onion, lemon juice and mayo to your tuna, then mix until it reaches a smooth, creamy consistency.
4. Prepare all this at least an hour before mealtime, and store it in your fridge until eating it, so the flavors can all get to know each other a little!
5. If you wish to have this dish for breakfast, you could even prepare it the night before!

HINT: Accompany it with fresh and crusty rye-toast!