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🍽️ Creamy Tuna Dip with Tomato and Spring Onion

261 kcal · 30 min · 4 servings

Ingredients

• 1 can tuna (in its own juice)
• 150 g cream cheese
• 2 tbsp lemon juice
• 0.5 tsp capers (from the jar)
• 2 pickled anchovy fillets
• 2 sun-dried tomatoes in oil
• 2 small spring onions
• 1 tsp balsamic vinegar
• salt
• pepper (from the mill)
• sugar

Instructions

1. 1. Open the can of tuna and drain the water or oil.
2. 2. Place the drained tuna, cream cheese, lemon juice, capers, and anchovies into a blender or food processor.
3. 3. Blend all ingredients until you have a smooth and creamy mixture.
4. 4. Wash the tomatoes and cut them into very small cubes.
5. 5. Trim the spring onions, wash them, and slice them into thin rings.
6. 6. Set aside a small handful of the tomato cubes and spring onion rings for decoration.
7. 7. Stir the remaining tomato cubes and spring onion rings into the tuna cream.
8. 8. Season the sauce with vinegar, salt, pepper, and a pinch of sugar to taste.
9. 9. Transfer the sauce to a bowl and sprinkle the reserved tomatoes and spring onions on top as decoration.
10. 10. Serve the dip with vegetable sticks and bread.

Nutrition per serving

• kcal: 261
• Protein: 16 g · Fett/Fat: 20 g · Carbs: 5 g