Drain off that excess oil from a large can of tuna and put it (the oil) in a pan. Put the tuna by the side.
Add a good bit of chopped onion, maybe one-quarter or one-half of a cup.
Cook it up 'til it's tender.
Pour in some lemon juice to taste, maybe 2 or 3 tablespoons.
Add a can of chopped mushrooms or the same amount (8 ounces or so) of fresh ones, but drain it off first if you're using canned mushrooms.
Add salt and pepper and maybe some chili flakes to your taste.
Cook this for just a few minutes.
Pour everything into a blender.
Add in that tuna and a cup or so of sour cream.
Please remember to put the top back on the blender. I'm speaking from experience here.
Hit it on high speed. Some people like it soupy or smooth. I like it a little chunky.
Now you have a choice: you can put everything back in the pan and heat it up, or put it in the fridge for awhile.
This will make you less than two cups, but that's enough if it's you or you and a friend. If you're taking this off to a picnic on the ground you should makes lots more.
What are you going to dip in it? Italian or French bread cut in small slices or toasted hard works great.
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