Easy Tuna Dip
Serves: approximately 1 cup
  • 1 5-ounce can Chicken of the Sea chunk light 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
  1. 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.
  2. 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.
Recipe by Pamela Salzman at https://pamelasalzman.com/easy-tuna-dip-recipe/