SMOKED FISH ROE DIP (TARAMASALATA)

Open the tuna cans and save the oil. You will need a food processor to mix all ingredients. Cut the bread into big cubes, soak in cold water and squeeze well to remove the excess water. You can also use a kitchen towel to squeeze water out of the bread. Cut the onion into quarters. First puree tarama in the processor, then add the onion, lemon juice and bread and blend. Pour in the olive oil gradually (just a little bit at a time) and the tuna and blend a little more. You can blend the mixture until it is smooth and creamy or leave pieces of tuna if you prefer a chunkier taramasalata. Serve with pitta bread.