Full disclosure: this dip is very similar to the curried tuna salad I’ve featured here and Parfait!-ed here, but, I’ve long thought it would make for a fine party dip, and our recent gathering of The Book Club provided an excellent chance to experiment… ermmm, share, my idea with our friends.
I was also planning to offer it as a sugar-free, gluten- and dairy-optional munchie prepared with good (canned) tuna, fresh veggies, and home made aioli in place of prepared mayonnaise.
I love this tuna salad, and it really does make for a truly fine party dip/spread, which was a pretty big hit at The Book Club.
•1 tbsp fresh lemon juice
•1 clove garlic, crushed
•1/2 tsp my yellow mustard (or Dijon)
•1/2 cup vegetable oil
•1/4 tsp sea salt
•1/4 tsp Aleppo pepper
•1/4 tsp Tellicherry pepper (or black pepper)
First, toss the veggies, seasonings, and tuna together in a mixing bowl, then, make the aioli by combining the egg, garlic, lemon juice, mustard, sea salt, and peppers in a blender. Scrape down the sides.
With the blender running, slowly drizzle the oil into the egg mixture through the food tube and continue blending until the aioli has emulsified.
Add the aioli, starting with the lesser amount (1/4 to 3/8 cup) to the tuna mixture and stir to mix. Remember that this is going to be a dip or spread, so it doesn’t need (or want to be) as ‘wet’ as a traditional tuna salad for a sammich.
Cover and chill the tuna for a few hours to allow the flavors to blend.
To serve, place the tuna in a bowl with a small spoon next to platters of crackers, freshly shaved cheese, and lettuce cups, as well as a bowl of Ciao! Piccolo or your favorite pickles or relish. Place a bit of the tuna on a lettuce leaf or cracker, top with a bit of pickle and a shaving of cheese.