Tuna Dip/Spread Fast2eat

A tangy spread that’s really easy and fast.

I like to serve Tuna Spread as a dip on fresh or toasted bread. This spread can be also enjoyed with, vegetables, crackers, or with some Dinner Rolls. You can also serve tuna dip topped with fresh dill, parsley, or chopped green onions.

Or in a sandwich with lettuce, tomato, sliced red onion with a slice of Swiss or provolone cheese on top.

If I serve this on top of salad greens, I like to include tomato slices for flavour and pops of colour on the tray. Or Mix in some macaroni for an easy pasta salad side dish. The perfect choice for an easy and quick lunch, made out of savoury tuna mixed with mayo.

Hollow out tomatoes and serve tuna inside for an easy brunch recipe that looks like you spent forever making it! Or Hollow out an avocado and add to the tuna salad, then serve inside of the avocado shell.

The formula is very basic; it’s a versatile spread that lends itself to all kinds of variations and additions (see notes).

Also check this Chicken Spread Fast2eat.

Tuna Spread Fast2eat

Tuna Spread Fast2eat

A tangy spread that's really easy and fast.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 10 people

Ingredients

  • 1 can Tuna - drained well – I use a 170g/6oz can of flaked white tunawater
  • 2 tbsp Mayonnaise - (Add more mayo if you'd like smoother creamy tuna spread)

Instructions

  • Use a can opener to cut open the cans of tuna fish, but leave the lid in place. Holding the cans over the sink or a bowl, press the lid into the tuna fish and tilt the can to drain all the liquid. Remove the lids and transfer the tuna fish to a mini food processor.
  • Using a mini food processor, blend until smooth.
    Tuna Spread Fast2eat
  • Optional add ins: green onions, parsley, dill, celery.
  • This recipe takes a total time of 5 minutes to throw together, but I like to refrigerate it for at least an hour to give the flavours a chance to come together.

Notes

Tuna dip will last in a sealed container refrigerated for up to a week.
I don’t like to freeze tuna salad because the mayonnaise will separate when defrosting.
Don't leave it out at room temperature for more than two hours for food safety.
This recipe is really more of a baseline; feel free to add more or less of the ingredients to fit personal tastes.
Other Variations:
  • Use Greek yogourt instead of mayo for a lighter salad.
  • Use extra-virgin olive oil instead of mayo for a looser salad.
  • Use canned salmon, smoked trout, or leftover chicken in place of the tuna.
  • Add diced apples, raisins, or dried fruit to the basic recipe.
  • Add diced fennel, shredded cabbage, diced cucumbers, celery, or any other crunchy vegetable.
  • Add chopped fresh herbs, a dash of paprika, or any other spice mix in your cupboard.
  • This recipe is typically made with canned tuna, but if you have fresh you can cook it through, allow to cool, then chop into pieces and follow the recipe as usual.
  • I also like water-packed tuna, partly because I think it has a cleaner tuna flavour, and also because I figure I’m adding enough calories with the mayo. But if you’re a fan of oil-packed tuna, by all means use that!

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Nutrition

Calories: 33kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 60mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 10IU | Calcium: 3mg | Iron: 0.3mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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