Quick Canned Tuna Dip

hand with carrot dipping into small bowl of dip on plate with crackers and carrots.

5 from 1 vote

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This quick Canned Tuna Dip is inspired by a classic Italian tonnato sauce recipe, traditionally made with canned tuna, lemon, capers, and olive oil plus the anchovies and mayonnaise that are omitted in this recipe. But I promise that this lighter version tuna spread can be made in 5 minutes and will be just as delicious when you serve it at your Superbowl party in spread in a tuna sandwich or tuna melt.

Prep Time5

Total Time5

Course: Appetizer

Cuisine: Italian

Servings:

Calories: 58kcal

Author: Joanne Stekler

Ingredients

10 ounces tuna packed in oil two 5 ounce cans, do not drain
1 lemon zest and juice
2 cloves garlic
2 tablespoons capers
1 tablespoon extra virgin olive oil
½ teaspoon salt plus more to taste
½ teaspoon black pepper plus more to taste

Instructions

Combine the tuna, lemon zest, two tablespoons of lemon juice, garlic, capers, olive oil, salt and pepper in a food processor and blitz until smooth.
10 ounces tuna packed in oil, 1 lemon, 2 cloves garlic, 2 tablespoons capers, 1 tablespoon extra virgin olive oil, ½ teaspoon salt, ½ teaspoon black pepper
Taste and adjust the salt, pepper, and lemon juice as desired.

Notes

This recipe will make approximately one and a half cups of tuna dip. It can be made by hand, but it will end up being chunkier.

I recommend using tuna packed in oil because it has better flavor than tuna packed in water. If you use tuna packed in water, drain it, then add an extra tablespoon of extra virgin olive oil to the recipe.

You can use this recipe for a spicy tuna spread by adding a dash of hot sauce or a pinch of red pepper flakes.

Store leftovers of this canned tuna dip in your refrigerator for up to three days.

Nutrition