Name: Tuna, Chilli and Lemon Dip
Yield: Makes 1 litre
Ingredients: salt and freshly ground black pepper to taste; 20 g Italian flat-leaf parsley, chopped; 2 green chillies, deseeded and chopped; 2 spring onions, chopped; 2 ml smoked paprika; half a red onion, diced; 480 g tinned tuna; 150 ml cream; 20 g dill, chopped; 2 tsp olive oil; 200 g full fat cream cheese; extra virgin olive oil for serving; 2 lemons, zest and juice; extra finely chopped Italian flat-leaf parsley for serving; pinch of chilli powder

Preparation info

Makes
1 litre

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

Ingredients

150 ml cream
480 g tinned tuna
2 ml

Starter
Pescatarian
Gluten-free

Method

Mix all the ingredients together in a bowl. Leave the mixture in the fridge for an hour to set slightly. When serving, add some extra finely chopped Italian parsley and a drizzle of extra virgin olive oil.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Tuna, Chilli and Lemon Dip

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of