Ingredients :

• Canned tuna — Use tuna in spring water, not oil — otherwise the cream will feel greasy and heavy from the first bite. The brand doesn’t matter much, but the tuna must be well drained. Press down firmly with the lid before opening: you’ll lose much more liquid that way.
• Cream cheese — Any plain spreadable cream cheese works perfectly. Avoid the low-fat version, which makes the texture a bit rubbery. If you want to lighten it up without sacrificing creaminess, a 20% fat soft white cheese also works very well.
• Double cream — It adds smoothness and softens the slightly strong fishy taste of the tuna. Two tablespoons, no more. Liquid cream doesn’t work here — it would make everything too runny and impossible to spread cleanly.
• Lemon — One tablespoon of fresh juice, not bottled. The difference is noticeable. And if you have zest on hand, grate a little just before serving — it completely changes the aroma of the whole dish.