By Katie Stewart
Simply prepared mixtures of fish like this recipe can be served as a first course, or used as a spread on toast for a snack, as a sandwich filling or a topping on cocktail canapés.
Drain the liquor from the can of tuna fish and make up to 1.5 dl (¼ pint) with milk. Place in a saucepan and add the mace, bay leaf, parsley and peppercorns. Heat through until almost boiling, then draw of