A sort of devilled tuna pate, if you will. The recipe said to use less tuna and add olive oil, but  I put the tinful in, and it didn’t need olive oil. It also has capers (rinsed), yoghourt, lemon juice and mustard powder, which latter gave it a nice kick.  I served it with some yummy bread that John had bought.  Was tasty, and made a change from ham.