This creamy and flavorful Tuna Dip is a delightful blend of simple ingredients, perfect for a quick appetizer or snack. Combining protein-rich tuna with the smoothness of white beans, a hint of lemon, and savory capers, this creamy dip offers a harmonious balance of taste and nutrition. Serve it with an assortment of fresh veggies or your favorite crackers for a satisfying treat that comes together in just minutes.
Why You’ll Love This Tuna Dip Recipe
There aren’t too many canned foods that I keep on hand, but canned tuna is one of them. Those of you who have been hanging out here for a while know I have loved canned tuna for as long as I can remember. Tuna adds protein to my salads and even my stir-fries when I need it and I genuinely love eating it straight out of the can with a fork.
Growing up, this Italian-inspired tuna spread, known as Crema di Tonno, was a family favorite. Traditionally made with oil-packed tuna and mayonnaise or butter, I’ve lightened this easy tuna dip recipe up by incorporating cooked white beans and using tuna packed in water, resulting in a healthier yet equally delicious version.
Not only is it an excellent addition to a charcuterie board with pita chips, it can also be served as a protein-packed salad topper, spread onto grain-free sandwich bread for tuna melts with red onions, or scooped onto half of an avocado for a quick snack. This recipe is the perfect appetizer for any tuna fan, is naturally gluten-free and can be paired with a variety of accompaniments to suit different dietary preferences.
Ingredient Notes
- Tuna: Opt for a can or jar of tuna packed in water, drained. This provides a lean source of protein and allows the added olive oil to impart richness.
- White Beans: Cooked white beans, such as Cannellini or Great Northern, add creaminess and fiber. If using canned beans, ensure they’re drained and rinsed to reduce sodium content.
- Olive Oil: Unrefined, cold-pressed, extra-virgin olive oil enhances the dip’s smooth texture and offers heart-healthy fats.
- Capers: Capers introduces a briny tang that complements the tuna beautifully.
- Lemon Juice: Fresh lemon juice brightens the flavors and balances the richness of the olive oil and beans.
- Anchovy Paste: This imparts depth and umami, elevating the overall taste profile.
- Garlic: Two medium cloves of garlic, smashed, provide a pungent kick that melds well with the other ingredients. Garlic powder can be used in a pinch.
- Black Pepper: A few grinds of freshly ground black pepper add subtle heat and complexity.
- Sea Salt: Taste the dip before adding salt, as the capers and anchovy paste contribute salinity. Adjust as necessary.
- Fresh Flat-Leaf Parsley: Finely chopped parsley not only adds a pop of color but also a fresh, herbaceous note.
For exact ingredient amounts and instructions, see the printable recipe card below.
Step-by-Step Instructions
Step 1: In the bowl of a food processor fitted with the metal blade, place the drained tuna, white beans, olive oil, capers, lemon juice, anchovy paste, smashed garlic, and black pepper.
Step 2: Pulse the mixture until combined for a chunkier texture, or puree until smooth, depending on your preference.
Step 3: Sample the dip and adjust seasoning with sea salt and additional black pepper if needed.
Step 4: Spread the dip in a shallow serving bowl, drizzle with extra olive oil, and garnish with additional capers and finely chopped parsley. Pair with your choice of accompaniments, such as crostini, potato chips, or fresh vegetables like bell pepper, cucumber rounds, and carrot sticks.
Expert Tips
- Using high-quality tuna and olive oil significantly enhances the flavor of the dip.
- For a smoother dip, puree the mixture longer; for more texture, pulse until just combined.
- This dip can be prepared up to a day in advance. Store it in an airtight container in the refrigerator to allow the flavors to meld.
- Try mixing up the flavors by adding a few drops of liquid smoke, red pepper flakes, lemon zest or by using canned salmon.
Serving Tips
This is the perfect dip for game days, charcuterie boards or as a dinner party appetizer. While traditionally served with crostini, this delicious dip pairs wonderfully with tortilla chips, fresh, crunchy crudités like cucumber slices, endive leaves, carrot sticks, celery sticks or even fried zucchini blossoms. For gluten-free options, try my polenta crostinis or homemade seed crackers.
Garnish with a sprinkle of finely chopped fresh herbs, such as fresh parsley or green onions, and a light drizzle of olive oil to elevate the presentation and add extra flavor.
Storage Tips
Store any leftover dip in an airtight container in the refrigerator for up to two days.
Freezing is not recommended, as it can alter the creamy texture of the dip.
Recipe FAQs
Yes, if you prefer, you can use the same amount of cream cheese or mayonnaise instead of white beans for a richer, more traditional flavor.
While anchovy paste adds depth and umami, you can omit it if you’re avoiding fish products or prefer a milder taste. You can also try using soy sauce instead.
Chopped green olives can serve as a substitute, providing a similar briny flavor.
Add a pinch of cayenne pepper or a dash of hot sauce to introduce some heat.
Drizzle in a little more olive oil, sour cream, or lemon juice and blend again until smooth. If using water-packed tuna, compensate by adding a bit more fat, like mayo or cream cheese.
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Easy Creamy Tuna Dip Recipe (with Capers)
Ingredients
- 1 6 or 7-ounce can or jar of tuna packed in water, drained
- ½ cup cooked white beans, such as Cannelini or Great Northern, drained and rinsed if canned (you can also use same amount cream cheese or mayonnaise)
- 4 Tablespoons unrefined, cold-pressed, extra-virgin olive oil + extra for drizzling
- 1 Tablespoon capers, drained + extra for garnish
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon anchovy paste
- 2 medium garlic cloves, smashed
- a few grinds of freshly ground black pepper
- sea salt, if necessary
- fresh flat leaf parsley for garnish, finely chopped
- Suggested accompaniments: crackers or crostini, endive leaves, cucumber rounds, carrot sticks
Instructions
- In the bowl of the food processor fitted with the metal blade, place the tuna, white beans, olive oil, capers, lemon juice, anchovy paste, garlic and black pepper. Pulse until combined. Or alternatively puree for a smooth dip. Taste for seasoning.
- Spread the dip in a shallow bowl and drizzle with extra olive oil, plus a sprinkle of capers and parsley. Serve with desired accompaniments or place a spoonful on a cucumber round, endive leaf or cracker.
Notes
- Using high-quality tuna and olive oil significantly enhances the flavor of the dip.
- For a smoother dip, puree the mixture longer; for more texture, pulse until just combined.
- This dip can be prepared up to a day in advance. Store it in an airtight container in the refrigerator to allow the flavors to meld.
- Try mixing up the flavors by adding a few drops of liquid smoke, red pepper flakes, lemon zest or by using canned salmon.
- Store any leftover dip in an airtight container in the refrigerator for up to two days.
- Freezing is not recommended, as it can alter the creamy texture of the dip.
Like this recipe? Rate & comment below!
How long does this dip stay good for in the fridge?
2-3 days should be fine
Another Pamela Salzman recipe success! Made with canned salmon. Also didn’t have anchovy paste so added extra capers and a couple kalamata olives/juice. Layered on top of toasted base culture bread with tomato slices, fresh parsley, and lettuce. Planning to make plenty more times this summer! So delish! Thank you!
Wow! That sounds amazing! I may have to try your version. Glad you gave this recipe a try.
I love this idea, and I am making it this morning to have later. If anyone is worried about a fishy taste, I buy a mercury free tuna, in packets, that is very mild, at Costco. I used to eat tuna a lot and began to collect mercury in my body and brain. Most people get rid of it naturally, and I can’t, for some reason. I have gotten my mercury level way down by not eating big fish at all anymore, which is heartbreaking. Thus, mercury free tuna at Costco! I was so excited when I found it, because I hadn’t eaten it in years. Too much information, lol, but a little heads up about mercury.
That’s so great to hear! Thank you for sharing, Alene.
I love anchovies, but the paste was too fishy. Could you sub a tablespoon of anchovies?
Absolutely!
Is there a substitution for the anchovy paste or could I just leave it out? Not a huge fan of it
You can omit it or use more capers in its place.
Pamela,
Made this for a light lunch today– delicious! I doubled the recipe to have some leftover. We had it with sliced veggies and toasted whole grain bread. Will make it again, it’s so easy!
So glad you enjoyed it!
We wanted to love this but my family said it was way to fishy ro enjoy.
Bummer. You can try using an albacore tuna next time or adding in something bland like cream cheese to temper the fish.
Hi Pamela! Your recipes are amazing! Do you think this would work in a blender? If so, any tips?
Thanks!!
Ana
Sure! But a blender will puree it all the way and you’ll probably have to scrape the sides of the blender a few times since there’ s not a lot of stuff to work with. But it should be fine 🙂
PS, you’re always spot on with a twist of special. Thanks for posting on such a busy week.
🙂
Would garbanzo beans works as a sub for white beans?
Totally! I would pulse them up first in a food processor or blender and then add the rest of the ingredients.