Saturday, May 26, 2012

Tuna Dip

This is a dip that my Mum would make all the time....if your a tuna fan you will adore this quick easy dip that is great for when you have company over or wonderful to have in the fridge to put on toast for breakfast or in sandwiches for lunch or dinner.

The stand out flavours of this dip (abviously apart from the tuna) is the hint of lemon and spring onion. It's a smooth velvety texture and it's hard to stop at just one taste! The recipe makes a nice big batch but of course you can halve it to make a smaller amount or double to make more...whatever your heart desires!

Tuna Dip

4 (170g) tins tuna in spring water, drained

2 hard boiled eggs, roughly chopped

8 spring onions (greeen onions), roughly chopped

zests of 1 lemon

1/4 cup plus 2 tblsp fresh lemon juice

4 tblsp unsalted butter, melted

pinch of salt

1/2 tsp cracked black pepper

Put all above ingredients in a food processor and blend until all combined and a nice smoothe texture. You may need to stop and scrape the sides to make sure everything is mixed in well.

Put into a bowl and serve with your choice of crackers, toasted ciabatta bread or vegies, or store in an air tight jar or container in the fridge. Will keep well for 4-7 days.


To make the perfect boiled egg, place eggs in a saucepan large enough to cover them completely with water. Put a lid on the saucepan and bring to a boil. Once boiling, take off heat and let stand for 12 minutes. Drain the hot water from the pot and fill with cold water to cool the eggs and stop the cooking process. Done!

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