in Recipes

Tuna dip

updated

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Ingredients for 4 servings:

  • 100 g cream cheese
  • 150 g crème fraîche
  • 1 can tuna in its own juice
  • e.g. freshly squeezed lemon juice
  • 1 bunch of chives
  • salt and pepper
  • 20 g anchovy paste, if desired
  • 30 g capers
  • some olive oil, if necessary

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Drain the tuna, let it drain, and shred it finely. Mix it with the lemon juice, anchovy paste, and capers and let it sit. Mix the cream cheese with the crème fraîche. Wash the chives, shake them dry, and cut them into small rolls, then stir them in. Set aside some chives for later garnish. Mix everything well and season with salt and pepper. If desired, stir in a little more lemon juice and oil and toss with the remaining chives. Then, ideally, refrigerate the dip for 1-2 hours or overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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