Tuna Dip

tuna*There was initially a bit of debate in our house as to whether this is a dip or a pate. Since you don’t need a knife of any kind to cut or spread it, and since this is my blog, I’m calling it a dip.

This is easily one of the most popular things I can serve up when we have a gathering. Which, funnily enough, really surprised me, because while I always loved fresh tuna steaks and sashimi I hated the tinned stuff. But this dip converted me quick smart. It’s also good spread on toast and sandwiches as a spread.

The original recipe comes from my one of my husband’s favourite cousins overseas, but since she makes it on the other side of the world I had to swap some of the ingredients. This does makes a large-ish quantity {like everything I do πŸ˜‰ }, but it does keep in the fridge for up to a week.

I usually make it with goats cheese, but when I was supplying it to deli’s I swapped it forΒ cream cheese, and it was actually far more popular. It is creamier and milder with cream cheese, but if you’re after that slightly sharper tang then goats cheese it is. And feel free to tweak the quantities until you’re happy with the flavour.

Ingredients:

  • 1 large canΒ of good quality tuna
  • cornichons or gherkins, about 10 or so, chopped
  • 1 garlic clove, crushed
  • 1 tbpn salted capers, rinsed
  • 6 anchovy fillets, in oil
  • 100 g fresh goat’s cheese or 250 g cream cheese
  • few sprigs fresh parsley, coarsely chopped
  • freshly ground black pepper, to taste
  • 1/4 cup extra virgin olive oil

1. Place all the ingredients except the olive oil in a food processor or blender. Pulse a couple of times to just combine.

2. Slowly adding the olive oil in a thin stream, process until you have a smooth paste. You may not need all of the oil to reach the desired consistency {or you might need a bit more}. Serve with toasted sourdough, Turkish bread, or crackers.

  1. Hi Ana So excited to have found your blogs. I spend a fortune on the chargrilled tuna dip from Pasta Pantry. Despite my best efforts I’ve have never quite managed to recreate it at home. This looks amazing. Perhaps the recipe I have been searching for!

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    1. Hi, glad you found it, have been enjoying your blog too. With the tuna dip, I actually hate canned tuna, but this dip s addictive. And I will also share that when I worked in a deli we sold a tuna dip like it was free, couldn’t keep the display full. The secret is that it was just a basic plain tuna tip (possibly yumi brand?), to which we added smoked paprika, coriander, parsley, and finely chopped red onion. But I still think mine is better πŸ˜‰

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  2. Reblogged this on The Paddington Foodie and commented:
    I have been on the look out for a great tuna dip recipe for years. Our local deli makes a fabulous tuna dip I buy by the bucket load. My husband jokes we[re keeping the store in business. Earlier this week I stumbled upon Ana’s Tuna Dip recipe over at How It All Started in The Kitchen. In keeping with my Fish on Friday theme I have reblogged it here. If you love tuna dip this one’s for you. In a word? Divine!

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    Reply

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