1 can of tuna in oil
60 g smoked mackerel (or other smoked fish)
8 sun-dried tomatoes
10 black olives
2 tablespoons chopped dill and parsley (fresh)
1 garlic clove
In a wide-necked jar, tip the tuna and its cooking oil. Meticulously remove the bones and the skin of the smoked mackerel (if there are any), pit the olives. Put both ingredients in the jar.
Then add the garlic clove, spices and sun-dried tomatoes, previously soaked in hot water to soften. Keep the tomato water in case the spread is too thick and needs to be diluted. Blitz all the ingredients with the hand mixer to a preferred consistence.
Serve the tuna spread as an appetizer accompanied with bread or vegetable sticks or with toasted bread slices.