- a 6 1/2 ounce-can tuna packed in oil, drained well
- 3 tablespoons plain yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons finely chopped onion
- 1 1/2 teaspoons drained bottled horseradish, or to taste
- 2 teaspoons finely chopped fresh parsley leaves
- cayenne to taste for sprinkling the dip if desired
- lightly toasted pita triangles
- In a food processor purée the tuna, the yogurt, the mayonnaise, the onion, the horseradish, the parsley, and salt and pepper to taste until the mixture is smooth. Transfer the dip to a serving bowl, sprinkle it with cayenne, and serve it with the pita triangles.