Chili tuna dip is an enjoyable appetizer or afternoon snack. You can use it as a spread too. Try adding some chopped water chestnuts if you want more texture. For a non-spicy version, use plain tuna in oil.
Makes 1 1/2 Cups
2 185g cans Thai chili tuna in oil, chilies removed
30g butter, at room temperature
1/2 cup sour cream
1 lemon, rind grated and juiced
3 garlic cloves, crushed
2 tablespoons capers, drained and finely chopped
2 shallots, sliced thinly
Salt & freshly ground pepper
Crostini or chips for serving
Place the tuna, butter, sour cream, lemon rind, lemon juice and garlic in a food processor or blender. Process it for one to two minutes or until smooth. Transfer it to a bowl. Stir in the capers and half of the shallots. Season it with salt and pepper to taste. Refrigerate for at least two hours. Top with remaining shallots before serving. Serve with crostini or chips.
Photo Courtesy Of: Â gezellig-girl.com