Ingredients:

  • Two 5 oz cans (280g drained) Oil-Packed Tuna, thoroughly drained
  • 1/2 cup (120 ml) Full-Fat Mayonnaise
  • 1/4 cup (60 ml) Crème Fraîche (or full-fat sour cream)
  • 1 stalk (40g) Celery, finely diced
  • 2 tbsp (30g) Red Onion (or Shallot), very finely minced
  • 1 tbsp (15g) Capers, drained and lightly rinsed
  • 1 tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Worcestershire Sauce
  • 2 tbsp (5g) Fresh Dill, chopped
  • 1 tbsp (3g) Fresh Chives, chopped (divided)
  • 1/2 tsp (3g) Kosher Salt, adjust to taste
  • 1/4 tsp (1g) Black Pepper, freshly ground

Instructions:

  1. Drain the Tuna: Open the cans of tuna. Place the tuna into a fine-mesh sieve set over a bowl. Press down firmly with the back of a spoon to remove as much oil/water as possible. This step is crucial for pâté texture.
  2. Prep Aromatics: Finely dice the celery and red onion. Rinse and roughly chop the capers, dill, and chives (reserving half the chives for garnish).
  3. Combine Wet Base: In a medium mixing bowl, combine the mayonnaise, crème fraîche, lemon juice, Worcestershire sauce, salt, and pepper. Whisk briefly until smooth.
  4. Add Flavour and Crunch: Stir the diced celery, minced red onion, and chopped capers into the wet base.
  5. Incorporate Tuna: Add the thoroughly drained tuna to the bowl. Use a fork or a spatula to break up the tuna slightly, ensuring the mixture remains somewhat chunky (avoid turning it into a fine paste).
  6. Add Herbs: Gently fold in the fresh dill and half of the chopped chives.
  7. Taste and Adjust: Taste the pâté. Adjust the seasoning (adding more salt, pepper, or lemon juice) until the flavor is punchy and balanced.
  8. Chill: Transfer the Tuna Dip to an airtight container. Refrigerate for a minimum of 30 minutes to allow the flavors to properly marry.
  9. Garnish and Serve: Just before serving, give the dip a final stir. Transfer to a serving dish and sprinkle the remaining fresh chives over the top.