Creamy Tuna Caper Dip Recipe

This creamy tuna caper dip recipe and homemade mayo are the perfect accompaniment to saltines, fritters, fries, breadsticks and other finger foods. Use the leftovers in your sandwich for an extra boost of flavor.

Course Party

Cuisine Fusion

Keyword dip, easy, keto, lchf, low-carb, quick

Prep Time 3 hours 30 minutes

Total Time 3 hours 30 minutes

Servings servings

Calories 285kcal

Author Clara Gonzalez

Ingredients

For the homemade mayo

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 neutral oil (avocado oil works well)

For the dip

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)

Instructions

Homemade mayo

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).

Caper dip

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.
Serve chilled.

Notes

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.

Nutrition