Italian Tuna Dip
Makes 1 cup (226 g)
My grandmother served this dip with celery sticks and crackers as an appetizer before dinner on meatless Friday nights. It also makes a great addition to a fish-centric antipasto platter. The texture is like a smooth tuna salad, made without mayonnaise and flavored with Italian seasonings. You can use your favorite canned tuna or splurge on imported olive oil packed–tuna from Sicily. The dip/spread will keep in the refrigerator for a couple of days.
INGREDIENTS
- One 7-ounce (200 g) can tuna, preferably packed in olive oil, drained
- 3 tablespoons fresh lemon juice (2 small lemons)
- 2 tablespoons extra virgin olive oil
- ¾ cup (75 g) finely chopped onion
- ¾ cup (45 g) fresh flat-leaf parsley leaves and tender stems, finely chopped
- 1 small garlic clove, minced
- 1 tablespoon capers, rinsed and drained
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Fresh vegetables, such as celery, fennel, carrots, and/or cucumbers, peeled if necessary and sliced, for serving
- Crackers and baguette slices, for serving
DIRECTIONS
- Place the tuna in a blender or food processor and pulse to break it up. Add the lemon juice and olive oil and blend on low speed until it begins to smooth out but is still a little chunky, about 1 minute. Add the onion, parsley, garlic, capers, salt, and pepper and pulse until everything is thoroughly combined and the mixture is smooth.
- Transfer the dip to a small bowl and serve with fresh vegetables, crackers, and baguette slices.
PANTRY
Need help with the ingredients? Check our pantry list:
