Portions: 8 servings Calories: 299kcal |
I have received many emails asking for recipes for sauces and dips with fried finger foods. So, I will reveal one of my secret dips to you: this rich cream cheese tuna dip recipe that you can turn into a salmon dip too. Let's get the party started!
Why I ā¤ļø it ā¢ Recipe ā¢ Ingredients ā¢ Video ā¢ Preparation
Creamy tuna or salmon dip with capers.
Why I ā¤ļø it
A long time ago, I tried yuca fries served with a sauce that contained radish and capers in some fancy beach club restaurant. So I decided to create my own easy tuna dip recipe: it has a few ingredients in common with that sauce (capers and radish), but some of the changes give it a very different array of tastes.
This zero-cook time and short prep time dip is the perfect appetizer, it was a hit at home, and I will serve it often.
Tuna dip with cream cheese recipe
This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!
Utensils and tools
Ingredients
- 1Ā½ cup mayonnaise
- Ā¼ cup capers, minced
- Ā½ small red onion, minced
- 1 cup canned tuna in water, (drained), shredded
- 2 small radishes, grated
- Ā½ teaspoon salt (or more, to taste)
- Ā½ teaspoon freshly cracked black pepper (or more, to taste)
- 1 tablespoon minced fresh parsley, dill, or chives (or minced green onion)
Video
Preparation
Before you start, make sure you have all the ingredients and utensils ready.
Step 1: Mixing
In a medium mixing bowl, combine mayo, capers, onion, flaked tuna (or salmon), and radish. Stir to mix well.
Season with salt and pepper to taste.
Step 2: Serving and storage
If it will not be served immediately, store it in an airtight container in the fridge. It keeps for 24 hours.
Garnish with parsley or dill before serving.
Top tips
- I absolutely love the taste of dill in this sauce, especially with salmon, but if you can't find or don't have dill (I can't find it sometimes), then parsley is also very good.
- If you would like it to be creamier without adding extra mayo, you can add a few tablespoons of plain greek yogurt or sour cream.
- For this recipe you can use yellowfin tuna, albacore tuna, or whichever is your pantry staple.
- You can use some leftover tuna steaks from a previous meal.
Serving suggestions
This creamy salmon or tuna caper dip perfectly accompanies saltines, pita chips, fritters, fries, tortilla chips, saltine crackers, air fryer potato wedges, breadsticks, yuca fries, celery sticks, and other finger foods.
You can see it served here with tostones and homemade air fryer potato chips.
Serve also in between sliced bread as a snack, or cut them into 4 triangles in mini-sandwiches as finger food.
Variations
I prefer it with canned salmon, and though the tuna and mayo dip is a fantastic mixture with great seafood flavor, the salmon dip with mayo will be a bit extra fancy and richer.
You can add other flavors to find precisely the dish you like: drizzle with some lemon juice, or add some hot sauce, or sprinkle with some paprika or a pinch of cayenne pepper, or add a teaspoon garlic powder, or add a teaspoon of liquid smoke for an intriguing smoked tuna dip.
You can substitute add Ā¼ cup of finely grated carrot, or finely minced cucumber for radishes if you don't like its flavor.
Don't miss my chicken with cream cheese filling recipe for another fantastic recipe.
Nutritional information
Calories: 299kcal | Carbohydrates: 2g | Protein: 7g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 742mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
FAQs
Can smoked salmon be substituted for canned tuna in a dip recipe?
Smoked salmon may not be a good substitute in every recipe that calls for canned tuna. Canned salmon, however, almost always works as well or better than canned tuna.
Print card
This is just a printer-friendly summary; some useful details are found in the recipe above.
Creamy Caper and Tuna or Salmon Dip
Ingredients
- 1Ā½ cup mayonnaise
- Ā¼ cup capers minced
- Ā½ red onion (medium), minced
- 1 cup canned tuna or salmon (drained of water), shredded
- 2 radishes (small), grated
- Ā½ teaspoon salt (or more, to taste)
- Ā½ teaspoon pepper (or more, to taste)
- 1 tablespoon parsley minced, or chive, or dill
Instructions
Mixing
- In a medium mixing bowl combine mayo, capers, onion, tuna (or salmon), and radish. Mix well.Season with salt and pepper to taste.
Serving and storing
- If it will not be served right away, store covered in the refrigerator. It keeps for 24 hours.Sprinkle with parsley or dill before serving.
Nutrition
By , published Nov 12, 2012 on Tia Clara
[email protected]
Really nice
Charlie Sommers
I usually don't make plain mayonnaise, I add raw garlic and make a delicious aioli instead. Like Suzanne I use lemon juice and a food processor or blender but unlike her I like to use 100% extra virgin olive oil. I love rich flavors, that's probably why I'm a portly old man.
Suzanne Perazzini
I always make my own mayonnaise in the food processor because it doesn't take long and tastes 100% better than store bought. My recipe is very similar to yours except for the vinegar. I just use lemon juice and I always include olive oil - about 1/3 olive oil to 2/3 a lighter oil. The olive oil gives it a richness of flavour and a golden colour I love. I can just imagine this dip being totally moreish.
Tia Clara
I love olive oil. It's what we use for more stuff, but I have to say that I have found it gives mayo a strange aftertaste that I am not fond of. Maybe it's just me.
Charlie Sommers
As usual this recipe sounds delicious and shall be tried soon in the Sommers' home. I especially like the idea of adding dill. Years ago I planted some dill and never had to replant, it kept coming back in the same spot year after year. I discovered that young dill is also an excellent salad ingredient. I hated to move away from that location because of the excellent organic garden it had taken me years to establish.
I suppose I am a daredevil as far as raw eggs are concerned. I have been eating them for over 50 years and as far as I know they have never caused a detrimental effect. Of course the next one I eat may have me writhing on the floor in agony but I enjoy them too much to give them up. I recently read that your odds of contracting salmonella from raw eggs is one chance in thirty-five-thousand. The fact that I have a digestive system like a crocodile may have been helping me too.
Tia Clara
So, you like to live dangerously? š
It is true, with proper handling salmonella contamination is far from likely, however, it can also be fatal for certain people and I'd rather not have that on me.