It’s bordering on weird how much I love a tuna dip; and a tuna salad. I’m not entirely sure what the difference is because I’m not American enough. I suspect if it’s kosher you can call it tuna dip. If it’s not, call it tuna salad. Sounds reasonable to my completely uninformed mind. I can eat this so many ways – it’s the perfect thing to just keep in the fridge for lazy lunches and dinners… and breakfasts if you’re that way inclined. For lunch I’ll smear it on a crisp bread like a ryvita, or on toast. Or if I’m feeling fancy, I’ll take a torpedo, aka long, roll and cut a little hole down the middle – the tuna cavern. Then pop it in the oven for 5 or 10 minutes so it gets all warm and crispy, fill with tuna salad and voila! Yumness. For dinner it works in a jaffle, or with some crusty slices of baguette golden brown from the oven, or on top of a baked potato with maybe a slaw on the side. Versatile overachiever. Ingredients
- 4 dill pickles (polski ogorki)
- 50g dill pickle brine
- 2 green spring onion
- 425g tin tuna, drained very well (really give it a few serious pushes to make sure all the liquid is outta there)
- 120g lemon juice (that equates to roughly 2 juicy lemons – very dependant on the juiciness of the lemons)
- 100g tomato sauce
- 100g mayonnaise
- 25-50g capers (some like more, some like less – it’s personal taste really – I want a little juicy salty bite in each mouthful if I can)
- 1/4 bunch parsley (like the capers, more or less to taste)
- 2 tsp smoky paprika
- 3 x 60g hard-boiled eggs
- Cook your eggs – there are two approaches entirely dependant on your ability to focus, blind luck and personal taste. You can hard-boil, ie 10 minutes, or you can soft-hard-boil aka just slightly gooey ie 7 minutes using the cool-down method. You don’t want runny though, it ain’t pretty in this context.
- Set aside the eggs to cool in cold water then peel. Now, quantities are again a matter of personal taste. If you want your dip to be smoother then just add the yolk and leave out the white. If you want to bulk up, more egg. Sometimes I do 1 egg and the other two go in as yolk only just for a little bulk but lots of flavour.
- Drop the pickles, parsley, eggs and spring onion into the TMX mixing bowl and blitz 5 seconds / speed 5.
- Add all the remaining ingredients and mix 15 seconds / speed 4
- Serve in a bowl or wide-mouthed pot, sprinkle a teeny bit more paprika on top for prettiness.