• 1 steak hot smoked tuna (we used Sally Barnes, woodcock Smokery Tuna)
• 200g Kilbeg Dairies Cream Cheese / Quark (ie 0 fat)
• 20 Young Nettle Leaves
• Juice of 1 Lemon
• 1 Red Pepper

1. Roast your pepper under a grill or on bbq until completely black all over, put in a bowl cover with cling film. This helps to remove skin.
2. Boil a pot of water with a little salt put in nettle leaves for 5 seconds , remove and place in a bowl of cold water (this takes away the sting of the nettle).
3. Remove nettles from water and pat dry with kitchen paper, chop finely.
4. Take the pepper from bowl , remove skin by simply rubbing off by hand or with some kitchen paper. Remove seeds and chop in to bite size pieces.
5. Mix together nettles, pepper, and cream cheese and lemon juice.
6. Present cream cheese on plate with tuna resting on top (here we used a garnish of fresh cut pea shoots from the forge garden, but anything pretty and green will work!)

Can also serve as a Canapé, if the tune is broken in to smaller pieces, individually placed on top of a brown bread cracker with a dollop of the nettle cream cheese underneath!