By Devi Poojari
½ cup sour cream ½ cup Greek yoghurt ½ cup tinned tuna Half a chopped onion 1 green chilli, chopped 25 grams butter 3 garlic cloves, chopped 1 teaspoon chilli flakes Salt and pepper to taste
Combine the tinned tuna, sour cream, Greek yoghurt, onions and chillies in a bowl and mix together. Add salt and pepper to season.
Add the butter and chopped garlic to a small pan and allow them to melt and turn aromatic. Add the chilli flakes to the garlic-butter and swirl it around for a few seconds until the butter begins to take on the colour from the chilli.
Pour over the waiting tuna dip and serve with potato or pita chips.