1 can tuna - without oil 3 stalks celery 1 tbsp Dijon mustard 170g mayo 2 tsp capers 1 tbsp lemon juice 30ml dashi broth (instant) 1 chalotte salt, pepper

Finely dice the chalotte and put it in water for 20 minutes. Finely slice the celery, chop the capers.

Drain the tuna. Boil the dashi. Put the chalottes in a sieve and squeeze out the water.

Mix all ingredients, let them steep a bit and taste. Fits great as a dip but even better as a sandwich spread.