Serves 3 - 4

Ingredients

1 x 213 g ( 7 oz ) tin tuna in brine
Salt and pepper
15 g ( 1/2 oz ) low fat spread
1 garlic clove , roughly chopped
15 g ( 1/2 ) plain flour
300 ml ( 1/2 pint ) semi – skimmed milk
1 x 11 g sachet gelatine
150 ml ( 1/4 pint ) low – fat yoghurt
Place the tuna in a sieve and wash out the excess brine with cold water. Chop it finely and add salt and pepper to taste
Heat the low-fat spread in a small pan together with the garlic. After a minute, remove the garlic and discard. Add the flour and heat, stirring, for 2 minutes. Remove the pan from the heat and gradually stir in the milk. Bring to the boil and simmer, stirring for 1 – 2 minutes. Mix the sauce with the tuna. Make up the gelatine according to the instruction on the packet, and stir into the tuna mixture. Let it cool slightly, then mix in the yoghurt and lemon juice and pour the pate into a serving dish.

Chill in the refrigerator for 2 hours, garnish with tomato or cucumber slices if you like, and serve with toast.
The Garlic Effect – Dr Reg Saynor