Kefir Tuna Dip
- 150g raw cashew nuts, soaked in ½ cup The Culture Co. Natural Kefir
- Zest of ½ lemon
- 2 cloves garlic, crushed
- ⅓ cup grated parmesan
- 1 tbsp Dijon mustard
- 2 x 95g tin tuna in springwater, drained
- Sea salt and freshly cracked black pepper
- Crackers, to serve
Combine cashews and kefir, lemon zest, garlic, parmesan, mustard and 1 tin of tuna in a small food processor or blender and blitz until smooth. Season with salt and pepper.
Use a fork to break the remaining tuna into small flakes and stir through the dip before serving with crackers.