This versatile Tuna Dip will not only be the hit of parties, but it also makes a great snack or lunch.
I’ve been a tuna dip aficionado for years, ever since my 20s, when I first tried it at a restaurant named Carlos and Pepe’s in Miami. That version was very different from this one, featuring mayonnaise, onion, cilantro, and jalapeños, and blended to a smooth consistency. I’ve made it many times over the years, and it’s always been a hit. However, not everyone likes spicy dips, and some people avoid cilantro. So, I’ve been on the lookout for years for a different recipe with equally vibrant flavors. I’m happy to say I’ve finally found it.
This recipe lightens things up a bit by replacing mayonnaise with nonfat Greek yogurt. There’s also that wonderful crunch of celery that makes any dish burst with freshness. The addition of lemon juice (for tang) and the excellent combination of fresh dill and Dijon mustard make this recipe a flavor sensation.
One of the great things about this recipe is that you can keep the tuna chunky or mash it up before combining it with the rest of the ingredients. I wish I could tell you that one way is better than the other, but I can’t. I’ve made it both ways and enjoyed it each time. It may be easier to spread on crackers and celery when smoother, but there’s also something so satisfying about biting into little chunks of tuna.
I’m not typically a lover of raw onions, so I’ve substituted shallots, which are milder in flavor, and found them very tasty. The day I first used the shallots in this recipe, I stuffed the tuna dip into a hollowed-out tomato for lunch. Delish!
Fun ways to enjoy this recipe
As a smoked paprika lover, it’s no surprise that I like to finish this tuna dip with a sprinkle of the spice on top. Besides, it makes a beautiful statement with the bright red contrast of the paprika. Another addition I tried was adding chopped pickles to the dip. Pickles go so well with tuna, so if you like them, go for it!
Of course, if you like things on the spicier side, feel free to add a few drops of hot sauce or some chopped jalapeños. For garlic lovers, a finely diced garlic clove or a sprinkle of garlic powder makes a delicious addition. Diced bell peppers can also add more color and crunch to the dish. You can also swap the dill for other fresh herbs, such as cilantro or parsley.
How do I store leftovers?
Leftover tuna dip will last for 2 to 3 days in the refrigerator. Making it a day in advance is recommended to give the flavors a chance to meld. Store it in an airtight container and stir before serving. This recipe does not freeze well.
Serving suggestions
There are so many ways to enjoy this tuna dip that I would need pages to list them all. Let’s get the obvious out of the way—put it in the middle of a platter of fresh veggies and dip away. Add some Gluten-Free Crackers, Almond Flour Crackers, Cheese Crackers, or this incredible Homemade Ritz Crackers Recipe. You can also put out small pieces of Artisan Bread, Gluten-Free Flatbread, and this Olive Bread Recipe, which goes great with the tuna.
If planning a game-day party or buffet, surround the dip with other favorites, like Shrimp Deviled Eggs, Cajun Wings, and this Easy Guacamole Recipe. Add a nut-crusted Cream Cheese Ball and some Crab-Stuffed Mushrooms, and people will be talking about your delectable spread for months to come.
Tuna Dip
Ingredients
- 2 cans tuna in water (5 ounces each), drained
- 1/2 cup plain nonfat Greek yogurt
- 2 teaspoons fresh lemon juice
- 1/4 cup celery finely diced
- 1/4 cup red onion finely diced
- 1 tablespoon fresh dill chopped, plus extra for garnish
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
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In a medium bowl, add the drained tuna, Greek yogurt, lemon juice, diced celery, diced red onion, chopped dill, and Dijon mustard. Sprinkle salt and pepper over the mixture.
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Stir gently until all ingredients are well combined. Taste and adjust the seasoning if needed.
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Serve immediately or chill for about 15 minutes to let flavors meld. Garnish with extra fresh dill. Enjoy with whole-grain crackers, veggie sticks, or as a sandwich spread.
Nutrition
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