When I was in college I studied in London and 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 ate an entire bowl with steamed green beans and loved every bite.
- 1/4 cup olive oil
- 2 small cans/jars tuna packed in olive oil
- 3 tbsp. lemon juice
- 4 anchovies
- 2 tbsp. capers, rinsed
- 1/4 cup mayonaise
- Vegetables for dipping: steamed green beans, carrots, radish, cucumber, grape tomatoes, etc.
Combine all ingredients (minus the vegetables) in a food processor. Process until smooth and creamy. Scrape the dip into a serving bowl and refrigerate. Serve chilled with fresh vegetables.
Recipe Source: Food & Wine
Time: 15 minutes