Tuna, Chilli and Lemon Dip

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

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.