the Breville Test Kitchen

Tuna Tartare-Style Dip

Name: Tuna Tartare-Style Dip
Cook time: 600 s
Total time: 600 s
Yield: Makes about 1½ cups
Ingredients: ¾ oz cornichons; ¾ oz 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 juice - plus 1 teaspoon extra; 1 tbsp pickle juice from cornichons or capers - plus 1 teaspoon extra; 5 oz can tuna in olive oil - drained and divided into 2 portions; 3 tbsp extra-virgin olive oil; Kosher salt - to season; Freshly ground black pepper - to season; 1 tsp finely grated lemon zest; Dill sprig - to serve; Rice crackers, crudités or crusty bread - to serve

All the nostalgic flavors of fish and chips in a creamy, punchy dip, inspired by vitello tonnato and tuna rillettes. Briny cornichons, capers and herbs add texture to a smooth tuna base, perfect with crackers, crudités or crusty bread, for a quick, high protein snack.

the Paradice™ 9

+4 more appliances

10 mins total time

10 mins active time

Easy

Makes about 1½ cups

Ingredients

Measurements:

¾ oz cornichons
¾ oz 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 juice
plus 1 teaspoon extra
1 tbsp pickle juice from cornichons or capers
plus 1 teaspoon extra
5 oz can tuna in olive oil
drained and divided into 2 portions
3 tbsp extra-virgin olive oil
Kosher salt
to season
Freshly ground black pepper
to season
1 tsp finely grated lemon zest
Dill sprig
to serve
Rice crackers, crudités or crusty bread
to 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.