I dare you to name something more delicious to spread on lightly toasted baguette slices than tuna dip! Come on! You’re right, nothing can beat the combination of salty tuna, sweet shallots, creamy cheese and spicy green curry. This tuna dip is so good I want to spread it on everything and I’m actually looking for excuses to make it more often. If you’re looking for a light appetizer to serve during hot days, this cold and comforting tuna dip is a lifesaver.
I usually serve tuna dip on slices of bread lightly brushed with olive oil and quickly toasted in a skillet. But I also love it, served next to steaming buttery basmati rice and a cold and crunchy salad. It’s all about the cold vs hot, soft vs crunchy, contrasts people! This tuna dip is super tasty, super quick and you only need a handful of ingredients. Bonus, you don’t even to turn on the oven or the stove so it’s perfect for summer!
WHIPPED CHEESE AND GREEN CURRY
I used a French cheese called Madame Loïk for this tuna dip. It’s basically a very fluffy whipped cheese made with cow’s milk and seasoned with sea salt. It’s quite specific to Britanny so I don’t think you’ll find it overseas. However, I’m sure you’ll get just as a delicious tuna dip if you whipped cream cheeses like the ones sold by Philadelphia. It’s important not to overmix the tuna dip to keep the cheese as light and fluffy as possible.
I wrote that green curry was optional because I know that it’s not everyone’s cup of tea. I’ve tried the tuna dip with and without curry and they both tasted amazing. I do enjoy it with curry a bit more because it lifts the tuna dip and gives it a slight edge. It brings another dimension to the classic tuna spread flavors, but you do you! Be careful while you put it into the tuna dip. Add it gradually, taste and adjust. You don’t want it to overpower everything.
CATCHING UP WITH FOOD
This recipe comes from one of my best friends who’s currently staying over at my place. This is her take on the classic French rillettes (traditionally made with pork). Every time she comes, you can be sure one of her recipes will find its way on my blog. (I swear I don’t invite her just when I run out of ideas). We don’t live in the same city so one of our favorite ways to catch up is to cook together. We make all of our new favorite recipes so that the other one can try them and I cherish these moments!
It’s so nice to discover someone’s food, as it truly offers a window into his/her life. I can’t wait to see what she’s going to pick next for dinner! But I’m also really excited to make her taste müçver (Turkish zucchini fritters) and Sabrina Ghayour’s Jamaican pork curry.
➝ Which canned tuna to use? I encourage you to pick tuna packed in olive oil for a richer texture and flavor. Sure, tuna packed in water is less caloric but it doesn’t taste as good and if you’re already eating a tuna dip full of cheese then what’s a little bit more calories. I wouldn’t encourage you to buy chunk-style tuna as it can be pretty mushy. Sure you’ll have to flake the tuna with a fork for this spread but you’ll still get a better texture from solid tuna that’ll flake into bigger chunks.
You can spice things up by using tuna packed in tomato sauce or with chilies in your tuna dip. Just make sure to add enough sauce or oil to match the consistency of the olive oil-packed tuna.
Are you looking for Turkish appetizers instead? Check out these recipes:Print
Nothing can beat the combination of salty tuna, sweet shallots, creamy cheese and spicy green curry. This tuna dip is so good you’ll want to spread it on everything! You don’t even need to turn on the oven or the stove so it’s the perfect appetizer during hot summer days.
- 2 garlic cloves
- 1 shallot
- 160g canned tuna in olive oil (1 cup), drained save for 1 tbsp of oil
- 2 tbsp parsley, chopped
- 280g whipped cream cheese (10 oz)
- ½ tsp green curry powder or 1 tsp green curry paste (optional)
- Finely chop the garlic cloves and shallot, then set aside.
- Put the canned tuna with 1 tbsp of its olive oil in a mixing bowl and break up into flakes with a fork. Lightly season with salt and black pepper.
- Add the chopped garlic, shallot and parsley to the mixing bowl and combine.
- Add the whipped cream cheese to the tuna mixture in two batches, mixing well after each addition.
- Add the green curry powder or paste to the tuna dip and combine. Taste and adjust the seasoning accordingly. Scrap into a serving bowl, cover with plastic wrap and refrigerate until needed.
The tuna dip will keep for up to 3 days in an airtight container in the fridge.
- Serving Size: 1 big tbsp
- Calories: 137
- Fat: 4g
Keywords: tuna spread, french rillettes, tuna rillettes