Tuna and coriander dip
makes
2 1/3 cups
Kick off the pool party with this swimmingly simple dip.
Ingredients (6)
- 425g can tuna in olive oil, drained, flaked
- 1/2 cup (150g) Kewpie mayonnaise
- 1 cup roughly chopped coriander (leaves and stems), plus extra leaves, to serve
- 1 eschalot, finely chopped
- 2 1/2 tbs lemon juice, plus lemon wedges, to serve
- Crudites and crackers, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Combine tuna, mayonnaise, coriander, eschalot and lemon juice in a medium bowl. Season with salt flakes and freshly ground black pepper and mix until well combined.
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2.Chill, covered, until ready to serve (see recipe notes). Sprinkle with extra coriander and serve with lemon wedges, crudites and crackers.
Recipe Notes
Dip will keep chilled in an airtight container in the fridge for up to 5 days.
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