Easy Tuna Dip with Peppers, Capers and Olives (Tonnato Style)
A creamy, umami tuna dip topped with capers, peppers and olives and served with fresh vegetables and crackers. Ready in under 10 minutes.
Servings: 6 - 8 servings
Equipment
- Food processor
Ingredients
For the dip
- 160 g (5.6oz) tuna canned in olive oil
- 90 g (1/2 cup) mayonnaise
- 2 anchovy fillets
- ½ tablespoon capers in brine
For the topping
- 1 marinated red pepper finely chopped
- 8 black or green olives finely chopped
- 1 teaspoon capers in brine
For serving
- Mini peppers cut in half with seeds removed
- Chicory or endive leaves
- Crackers
Instructions
- Wash, pat dry and prep all your veg for serving, and set aside.
- Drain the tuna then put in it a food processor with all the other dip ingredients (capers, anchovies and mayo). Blitz for a few seconds until smooth. Transfer the dip to a serving bowl.
- Finely chop the marinated pepper and black olives and sprinkle them on top of the dip then add the capers on top.
- Transfer the bowl to a serving platter and arrange the vegetables and crackers around it. Serve.
Notes
- Storage: The dip will last well for up to 2 days in the fridge.
- Prepare in advance: Prep the dip in advance and store it in the fridge. Prepare the topping ingredients and keep them in the fridge separately. Add them to the dip just before serving.
Nutrition
Calories: 141kcal | Carbohydrates: 2g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 267mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 669IU | Vitamin C: 25mg | Calcium: 13mg | Iron: 1mg
