the Breville Test Kitchen
Tuna Tartare-Style Dip
the Breville Sous Chef® 12
10 mins total time
10 mins active time
Easy
Makes about 1½ cups
Ingredients
Measurements:
25 g cornichons
25 g pickled onions
1 tbsp drained capers in vinegar
⅓ cup flat-leaf parsley
¼ cup dill sprigs
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp fresh lemon juiceplus 1 teaspoon extra
1 tbsp pickle juice from cornichons or capersplus 1 teaspoon extra
142 g can tuna in olive oildrained and divided into 2 portions
3 tbsp extra-virgin olive oil
Kosher saltto season
Freshly ground black pepperto season
1 tsp finely grated lemon zest- Dill sprig
to serve
Rice crackers, crudités or crusty breadto serve
Instructions
- 1
Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the cornichons, pickled onions, capers, parsley and dill and pulse until finely chopped but still textured, scraping down the side as needed. Transfer to a mixing bowl and set aside.
- 2
Add the mayonnaise, mustard, 1 tablespoon lemon juice and 1 tablespoon pickle juice to the processor bowl and process until smooth.
- 3
Add half the tuna and pulse to break down slightly, scraping down the side as needed. With the processor on, slowly drizzle in the oil through the feed chute until smooth and emulsified. Scrape down the side of the bowl.
- 4
Add the remaining tuna and pulse briefly until combined. The mixture should be creamy with some texture remaining. Transfer to the cornichon mixture.
- 5
Add 1 teaspoon lemon juice, 1 teaspoon pickle juice, salt and pepper and stir to combine, then add the lemon zest.
- 6
Transfer the dip to a serving bowl and top with dill. Serve with rice crackers, crudités or crusty bread.