Recept: tuna dip with dukkah

1 x 185g can tuna in chilli oil, drained and oil reserved

3 white anchovy fillets

250g cream cheese, chopped

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

sea salt and cracked black pepper

store-bought dukkah+, for sprinkling

sourdough baguette, to serve

lemon wedges, to serve


Place the tuna, anchovies, cream cheese, lemon juice, olive oil, salt and pepper in a food processor and process, scraping down the sides of the bowl, for 3–4 minutes or until smooth. Refrigerate for 1 hour or until chilled.

Spoon the dip onto a serving plate, drizzle with the reserved chilli oil and sprinkle with dukkah. Serve with sourdough bread and lemon wedges. Makes 2½ cups

+ Dukkah is a Middle-Eastern nut and spice blend, available from spice shops, delicatessens, greengrocers and most supermarkets. Sprinkle it on meats and salads or use it in a spice crust.

pro-mbookslibr1 : libris