Tuna Gremolata Dip
I was pleasantly surprised to find this in my grandmother's recipe file. Oddly, she called it Gremolata and noted it as a "vegetable dip." Until then, I'd only seen the word gremolata used to reference a garnish of parsley, lemon and garlic traditionally used with Osso Buco (page 99). But, like so many things, who knows how this word became Nonny's title for tuna dip? It's like a smooth tuna salad but without mayonnaise and with quintessential Italian flavorings. Use your favorite canned tuna or splurge on the imported olive oil-packed tuna from Sicily, which is available in specialty food shops. The dip keeps well for a few days refrigerated. Nonny suggested serving this with fresh celery, radishes and carrots but I also like to offer thin, crispy crackers.
- 1 7-ounce can tuna, preferably packed in olive oil, drained
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice (about 2 small lemons)
- 3/4 cup chopped onion
- 3/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon minced garlic
- 1 tablespoon capers, washed and drained
- 1/2 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- Fresh-cut vegetables, or crackers, for serving
- Place the tuna in a blender or food processor and pulse to break it up. Turn on low speed and add the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper, one at a time, until they are thoroughly combined and the mixture is smooth. Place in a small bowl and serve with the fresh-cut vegetables or crackers on the side.
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