When I was in London I had my first taste of taramosalata, a Greek caviar spread. I was instantly hooked to the creamy, salty delight and spread it on fresh bread way too often! This Italian dip reminds me of taramosalata – it is a creamy tuna dip that is served with raw vegetables. I loved every bite.
In addition to being quick, easy, and extremely tasty, this dip has the added virtue of being composed of things you probably already have on hand.
Creamy Tuna Dip
Nutrition Facts
Serving Size 63g (about 1/4 cup) 6 Servings
Amount Per Serving
Calories 92
Total Fat 4.6g
Saturated Fat 1.9g
Cholesterol 14mg
Sodium 54mg
Total Carbohydrates 2.9g
Sugars 1.8g
Protein 9.2g
1 6-oz can tuna, drained
1/4 cup sour cream
1/2 cup Greek Yogurt
2 Tbs chopped fresh parsley or dill
2 scallions (green onions), both white and green parts chopped fine
1 Tbs prepared horseradish
1 tsp Worcestershire (or soy sauce)
Salt and freshly ground pepper to taste
Combine all the ingredients in a bowl and stir gently to combine thoroughly. Serve chilled with vegetables for dipping: steamed green beans, carrots, radish, cucumber, grape tomatoes, etc. Makes about 1 1/2 cups.
Cook's Notes: optionally, if you have a REALLY well stocked pantry, you can toss in a couple anchovy fillets and a teaspoon of capers
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