Tuna Gremolata Dip

This version of a smooth tuna salad keeps well in the refrigerator for a few days. Serve with fresh celery, radishes, carrots, and thin, crispy crackers. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Source
Mad Hungry, March 2011
Tuna Gremolata Dip
  • servings 8

Ingredients

  • 1 7-ounce can tuna, preferably packed in olive oil, drained

  • 2 tablespoons extra-virgin olive oil

  • 3 tablespoons fresh lemon juice (about 2 small lemons)

  • 3/4 cup chopped onion

  • 3/4 cup chopped fresh flat-leaf parsley

  • 1 teaspoon minced garlic

  • 1 tablespoon capers, washed and drained

  • 1/2 teaspoon coarse salt

  • 1/8 teaspoon freshly ground black pepper

  • Fresh-cut vegetables, or crackers, for serving

Cook's Note

This version of a smooth tuna salad keeps well in the refrigerator for a few days.

Directions

  1. Step 1

    Place the tuna in a blender or food processor and pulse to break it up. Turn on low speed and add the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper, one at a time, until they are thoroughly combined and the mixture is smooth. Place in a small bowl and serve with the fresh-cut vegetables or crackers on the side.

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Reviews (1)

  • peggysaporito
    14 Mar, 2011

    I'd like to see the calorie count for these recipes.
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Tuna Gremolata Dip
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