This Tarragon Tuna Dip is a classic party appetizer with an added layer of flavor from tarragon. This is an easy dip that you can take to get togethers, picnics or even use as a tuna salad with a little modification:).
This tuna dip with tarragon is sure to please a crowd! It’s perfect for parties of any size, dip can be easily doubled or tripled with no effort. Another reason why I love this dip is that I usually have most of the ingredients on hand anyway!
Ingredients for Canned Tuna Dip with Tarragon
I use canned yellowfish tuna (tonino) in olive oil to make this dip. It’s one of the most flavorful canned tunas you can find. All the ingredients are listed below.
- 2 cans tuna in olive oil (5.5 oz each)
- Dijon Mustard or Brown Spice Mustard
- Green Olives
Tarragon is a herb widely used in French cuisine and several other countries in Europe. It has green, long leaves and it usually is associated with elegant cuisine. Tarragon is added to sauces, dips or marinades for chicken, fish or eggs.
Small quantities of tarragon add a lot of flavor, so if you have never tried tarragon in a recipe, start by adding very little, then adjust for more later. People usually describe tarragon flavor similar to anise or licorice.
How to pick which tuna to use for this dip?
Pick a good quality tuna, it is after all the star ingredient of the dip. Either yellowfin tuna or albacore tuna in oil will be best for this recipe.
Let’s make this tuna dip:). Who’s hungry?
I am getting hungry as I type this recipe, wish I made some more of the dip so I can snack on it as I type lol. I am digressing:).
- Gather all the ingredients
- Break the tuna into smaller pieces using a fork
- You can stir everything together or use a food processor
- I added tuna, parlsey, tarragon leaves, freshly squeezed lemon juice, salt, mayonaise and mustard in the food processor. Mix until smooth.
- Add a bit more mayo, lemon juice or olive oil if dip is not creamy enough until you achieve desired consistency.
- Chop half of the olives in small pieces and mix them in the dip by just stirring with a spoon.
- Use the remaining parsley and olives to garnish dip.
- Serve dip with pita bread, crostini, carrots, celery, peppers etc. Enjoy:).
Tips and Recipe Notes
Here are some of my notes for this dip.
- You can chill the dip for an hour or two before the party so it’s perfect for make ahead.
- Store leftovers in an airtight container for few days. Then you can add some olive oil, mayonnaise or lemon juice to loosen the dip up a little bit.
- Don’t add too much salt, especially since you are using olives. Usually olives come in a salty brine so it can make the dip too salty. You can always add more later.
- Use leftovers in a salad or in a sandwich, just amazing!!
Tuna Dip with Tarragon
- 2 cans tuna in oil usually 5.5 or 6 oz cans
- 0.5 cup mayonaisse
- 2 tbsp tarragon
- 1 cup fresh flat leaf parsley divide a spoonful of chopped parsley for garnish at the end.
- 2 tbsp dijon mustard
- 0.5 tsp salt
- 1 lemon
- 10-15 green olives adjust to taste
- Drain tuna and add to a medium bowl. Chop parsley and tarragon and add over tuna. Add mayonnaise, dijon mustard, salt, squeeze half a lemon and add over tuna as well.
- Mix everything well with a fork as you break up the tuna. If you want a finer dip, then add everything to a food processor and mix it lightly. Taste for seasoning and salt, adjust as needed.
- I like to chop half of the olives and add them to the dip and stir it once, then the remaining olives I slice and add them to the dip as garnish. I usually garnish right before serving.
- When dip is ready, cover the bowl with a plastic wrap and put it in the refrigerator so it chills for at least an hour.
- When ready to serve, garnish with chopped flat parsley and sliced green olives. Add on a platter with veggies and crackers or other dipping ingredients. Enjoy!
- This is a high protein appetizer.
- You can replace dijon mustard with brown spicy mustard or even add some crushed red pepper for spice on its own.
- Chill for at least an hour before serving.
- Use leftovers in salads and snadwiches.
You can use tuna in water in the absence of tuna in oil, but dip won’t taste as good. However, you add a bit more olive oil, mayo, and lemon juice than the original recipe. Plus add more herbs and seasonings to amp up the flavors. Even something spicy should help liven the dip up:).
You can leave tarragon out and that would change the flavor of the dip. However, it will still be a great dip with a different flavor profile if you just add parsley or another herb of your choice. So there’s no direct substitute to get the same flavor, but you’d get a delicious dip anyway.
If you would like to save this recipe for later, please save the below image to your Appetizer boards in Pinterest. Let me know in comments if you have any questions:). Thank you for reading my blog!
Other Appetizer Recipes
If you are looking for more appetizers for your party, feel free to check out the below recipes:).
- Brie and Grapes Crostini with Pistachios
- Roasted Red Pepper Dip with Feta Cheese
- Yogurt and Cilantro Dip
- Phyllo Feta Sticks