Finger foods and dips go together like… like, er, two things that go together. Ahem. Today I am kinda blocked, so please bear with me.
I have received many an email asking for recipes for sauces and dips that go with fried finger foods, you know, like yuca and batata fries, croquettes, etc. So, I am going to reveal my secret to you: this rich, creamy tuna caper dip, which will have your guests begging you for the recipe in no time at all. Let’s get the party started!
A long time ago I tried cassava fries served with a tartar sauce in some fancy beach club restaurant. The good thing is that I loved it, the bad thing is that I am not that much of a fan of pickles. So I decided to create my own sauce, it has a few ingredients in common with tartar sauce, but some of the changes gives it a very different array of tastes.
The capers take the place of pickles, and the addition of just a hint of dill gives it that aromatic punch that I loved.
If you are adventurous in the kitchen you’ll love that the recipe includes instructions to make your own mayo. If you are short on time, or really not into making your own condiments, just use your favorite brand of mayo. In either case the result is finger-licking good.
The mayo itself can be used as a dip, in case some of your guests dislike any of the ingredients in the caper dip.
Both for the mayo and the dip I have used Nakano Garlic Rice Vinegar, I swear I add that vinegar to nearly everything. I like the mild taste, the relatively-low acidity, and the touch of garlic on especially on my salad (salad dressing for me usually means some rice garlic rice vinegar, salt and pepper, and occasionally some olive oil. Heaven!).
The mayo has jut the right hint of garlic, and it isn’t as thick as the store-bought one. If you haven’t tried making your own, you really ought to.
- 1 medium pasteurized egg yolk (please see note)
- 1/2 teaspoon of dry mustard
- 1 tablespoon of lime juice
- 1/2 teaspoon salt
- 1 tablespoon Nakano Roasted Garlic Rice Vinegar
- 1 cup of corn oil
- 1/8 cup of capers , chopped very finely
- 1 small white onion , chopped very finely
- 1/8 cup of Nakano Roasted Garlic Rice Vinegar
- 2 cups of mayo (homemade or store-bought)
- 1/4 cup of shredded canned tuna (drained of water)
- 1/8 teaspoon of chopped dill
- 1 teaspoon of sugar
- 1/2 teaspoon of sugar (or more, to taste)
Mix egg yolk, mustard, lime juice and vinegar in the food processor/blender bowl.
With the food processor/blender over on medium speed whisk until all the ingredients in the bowl are mixed and the yolk turns a lighter color (about a minute).
Very slowly drizzle the oil into the egg yolk mixture (as fine a drizzle as possible).
Once you have used all the oil remove from the blender and refrigerate until serving time (no more than 48 hrs).
Rinse the capers to remove excess salt.
Soak the onion in the vinegar for an hour.
Mix mayo, capers, tuna, dill, onion (with the vinegar), sugar and salt to taste.
Place in a jar and let it rest in the fridge for 2 hrs before serving.
Make sure to use pasteurized eggs. If you don't have them available its preferable that you use store-bought mayo. Unpasteurized eggs may be contaminated with salmonella.
This post and recipe are sponsored by Nakano, all-natural seasoned rice vinegars
These opinions are 100% mine, and have not been revised nor altered by the sponsor.