Tuna Dip

The poet must eat and if music be the food of love then food is the love of music, perhaps! This is a family specialty - affordable, quick and tasty. Serve with water crackers or corn chips.

Recipe:
1 x 425g can of tuna (springwater/brine preferred)
1 x 240g container of sour cream (lite if you wish)
1 large clove of garlic crushed
liberal pinch of salt
juice of half a lemon
a teaspoon of olive oil

Cooking: combine ingredients in a bowl. Start with tuna, then garlic, then salt, then lemon, the oil and then the sour cream. Mix until it gets dip consistency.

Eating: Enjoy!

Dedicated to Ron Hastings of Sydney.