Tuna aioli dip

with capers and lemon

  • 425g can tuna in olive oil, drained
  • ²⁄³ cup (200g) aioli
  • 2 teaspoons finely grated lemon rind
  • ¹⁄³ cup (80g) crème fraîche
  • 2 tablespoons lemon juice
  • sea salt and cracked black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons baby capers
  • baby rocket leaves, chilli flakes and sliced baguette, to serve
  1. Place the tuna, aioli, lemon rind, crème fraîche, juice, salt and pepper in a small food processor and process until smooth. 
  2. Heat the oil in a small frying pan over high heat. Add the capers and cook for 30 seconds or until crisp. Remove with a slotted spoon and drain. 
  3. Top the dip with the capers, rocket and chilli flakes. Serve with baguette.  Serves 4–6.
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Tags: aioli, capers, dip, dips, lemon, tuna,

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