Kids will also love this dip. Try spreading it on sandwiches or putting it in their lunch box with some carrot sticks.

Ingredients

1	Lebanese cucumber, grated (Main)
200 g	Greek-style plain yoghurt
1	Garlic clove, small, crushed
1 ½ Tbsp	Fresh mint, chopped
1 Tbsp	Lemon juice
130 g	John West No Drain Tuna - Olive Oil, flaked (Main)
1 bag	Potato Chips, for serving (Main)
1 optional	Vegetable sticks, for serving

Directions

1. Squeeze out any excess juice from cucumber in a strainer by pressing down with hands to release juices.
2. Combine cucumber, yoghurt, garlic, mint, lemon juice and John West Tuna in a serving bowl and stir gently to combine.
3. Serve with chips and vegetable sticks.