Summer Picnic Series: Tuna Spread and Pickled Cucumbers
There’s something undeniably joyful about eating outside. Whether it’s a lazy afternoon in the park, a beachy sundown supper, a glamorous outdoor event or a last-minute spread in the garden, a picnic makes everything feel a little more relaxed, a little more celebratory, and – if you get it right – a whole lot more delicious - Jo Pratt x
For more summer dining inspiration, come along to Jo's next in-person masterclass, Late Summer Entertaining on Thursday 25th September, 6pm.
TUNA SPREAD AND PICKLED CUCUMBERS
Serves 6
Ingredients:
Pickled cucumbers:
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6 mini cucumbers or ½ cucumber
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2 tbsp white wine vinegar
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2 tsp caster sugar
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1 tsp salt
Tuna Spread:
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200g tinned tuna, in oil, brine or water, drained
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125g cream cheese
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50g Greek yoghurt
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1 tsp hot horseradish sauce
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flaked sea salt and freshly ground black pepper
Method:
Thinly slice the cucumbers and mix with the vinegar, sugar and salt. Leave for at least 15 minutes, though overnight is fine, stirring a couple of times.
To make the tuna spread put everything in a bowl along with a pinch of salt and pepper, and mix well to form a paste/pate consistency. Have a taste and add any extra lemon, horseradish or seasoning if it needs it.
Serve with flatbread crackers.