- 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
- 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.
- 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).
- Remove nettles from water and pat dry with kitchen paper, chop finely.
- 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.
- Mix together nettles, pepper, and cream cheese and lemon juice.
- 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!