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.
Keyword dip, easy, keto, lchf, low-carb, quick
Prep Time 3hours30minutes
Total Time 3hours30minutes
Author Clara Gonzalez
For the homemade mayo
1medium pasteurized egg yolk(please see note)
1/2teaspoonof dry mustard
1tablespoonof lime juice
1tablespoonNakano Roasted Garlic Rice Vinegar
1cupof neutral oil(avocado oil works well)
For the dip
1/8cupof capers, chopped very finely
1small white onion, chopped very finely
1/8cupof Nakano Roasted Garlic Rice Vinegar
2cupsof mayo(homemade or store-bought)
1/4cupof shredded canned tuna(drained of water)
1/8teaspoonof chopped dill
1/2teaspoonof 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.