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Tuna Salad Dip

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Tuna Salad Dip

Creamy, zesty and packed with flavour, this simple Tuna Salad Dip comes together in minutes. Ortiz Bonito Tuna, El Navarrico Leeks, PONS Spicy Guindilla peppers and fresh dill create a light yet satisfying dip that's perfect for spring and summer grazing boards. Serve with crisp lettuce and crunchy bread strips for effortless entertaining.
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Course Appetisers
Cuisine American

Ingredients
  

  • 220g Ortiz Bonito Tuna in Olive Oil, reserve 2tbsp of the oil from the jar
  • 3 x El Navarrico Leeks, drained
  • 6 x PONS Guindilla Peppers, chopped - adjust to preferred spice level
  • 2 tsp SIMON JOHNSON Dijon Mustard
  • ½ cup red onion, diced
  • handful fresh dill, chopped
  • juice of 1 lemon

To Serve

  • Vecchio Mulino Bread Strips with Sea Salt
  • Cos lettuce leaves

Instructions
 

Tuna Salad Dip

  • Add the tuna, reserved oil from the jar, leeks, Guindilla peppers, Dijon mustard, red onion, dill and lemon juice to a large bowl.
  • Using a hand mixer, blend until combined and creamy, leaving a little texture if preferred. Taste and adjust flavours to suit.
  • Transfer to a serving bowl and serve with bread strips and crisp cos lettuce leaves for scooping.
Keyword dips, Entertaining, no-cooking, Seafood

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