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Radicchio leaves stuffed with tuna mousse

(Makes 2 servings)

2 ounces (60g) water-packed tuna (this will come as a 3 ¼ ounce (92g) can, drained

3 ounces (90g) low fat cream cheese

1 teaspoon (5ml) fresh or bottled, grated horseradish

1 ½ tablespoons (22g) fat free sour cream

Few drops fresh lemon juice

8 to 10 small radicchio leaves, rinse them and drain on paper towels

¼ cup (12g) minced, fresh chives.

Method:  Weigh out the required tuna.  Reserve and place the rest in the refrigerator for use at a later date.  Put weighed tuna in your food processor and pulse to chop it.  Add cream cheese, lemon juice, sour cream, pepper and horseradish.  Beat until it is all well blended.  Take this out of the food processor and put it in a plastic food container. Cover with a secure lid and refrigerate until you are ready to use it.

When that time comes, soften the mousse with a wooden spoon and place about 1 tablespoon onto the bottom of each radicchio leaf. Decorate with chives and place on a serving platter.

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