1 tin tuna chunks in brine, well
1 small tub cream cheese
cracked black pepper.
Drain any liquid from the tuna and cream cheese, add to a bowl. loosely fork together. Add approx 1/2tsp mustard, a small shake of vinegar and cracked black pepper, continue mixing until your own desired consistency is reached. Transfer to tupperware pot for fridge storage.
This filling works well on Jacket Potatoes and in sandwiches. My personal favourite is on warmed onion bread with some herb salad.