|Butter||1⁄2 Cup (8 tbs)|
|Onions||2 Medium, finely chopped|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Chopped parsley/1 teaspoon dried parsley||2 Teaspoon|
|Canned tuna fish||7 Ounce, drained (1 Can)|
|Sour cream/Unflavored yogurt||3 Tablespoon|
|Lemon juice||2 Teaspoon, garnish|
|Lemon slice||2 , garnish|
|Milk||1 1⁄4 Cup (20 tbs)|
1 Place 50g/2 oz butter in a 1 litre/1 3/4 pint (4 1/4 cup) jug and microwave on full power for 1 1/2 minutes to melt.
2 Stir in the onion and microwave on full power for 2 minutes.
3 Stir in the flour, then gradually stir in milk.
4 Microwave on full power for 4 minutes.
5 Beat well with a whisk; the sauce will be very thick. Beat in salt and pepper, parsley and remaining butter.
6 Cover with a damp tea (dish) towel and leave to cool for 10 minutes.
7 Flake the fish into a food processor or blender goblet.
8 Add soured cream or yogurt, lemon juice and cooled sauce. Process until smooth.
9 Pour into a serving dish and refrigerate.
10 Garnish with lemon slices and serve with fresh, warm toast and sliced, raw carrots and cucumber.