Tuna dip makes for an ideal snack that’s wealthy in protein and wholesome fat. You may serve it with uncooked greens, sourdough, or grain-free crackers.
I like to recommend buying tuna that’s packed in water and wild-caught. Two of my favourite manufacturers are Secure Catch and Wild Planet.
In relation to mayonnaise, many are made with inflammatory oils similar to canola or vegetable oil, so I like to recommend both making your mayo selfmade or buying a model like Primal Kitchen or Sir Kensington’s.
Tuna Dip
- Prep Time: 10 minutes
- Whole Time: 10 minutes
- 3 (425g) cans of wild tuna
- 2/3 cup mayonnaise
- 2 teaspoons lemon zest
- 2 teaspoons contemporary lemon juice
- 1/3 cup bitter cream
- 1 teaspoon Celtic Sea Salt
- 1 tablespoon extra-virgin olive oil
- 1/4 cup capers
Directions
- Mix tuna, mayo, zest, lemon juice, bitter cream, sea salt, and olive oil in a meals processor till clean. Stir in capers. Chill for 2-3 hours, then serve chilly with uncooked greens, sourdough, or crackers.
