In a blender, put
220 gm canned tuna in olive oil, drained
juice from ½ lemon
salt & pepper to taste
¼ teaspoon Cajun seasoning
125 gm unsalted butter, softened & cubed
Blend until smooth, then
put into a bowl and stir in
50gm capers, drained, roughly chopped.
Cover & refrigerate for two hours before serving.
Serve with celery sticks or spread on carrot sticks.