Tuna Dip with Tarragon

Tarragon tuna dip with olives, parsley and lemon on a appetizer tray with compartments. Tuna dip is in the middle, surrounded by pita bread, carrots, toasts, celery etc.

This delicious dip with tuna, tarragon, lemon and topped with parsley and olives makes for an elegant party appetizer that will disappear before you know it!

Course Appetizer

Cuisine American

Keyword tarragon tuna dip, tuna dip

Prep Time 5

Chilling time 1

Total Time 1 5

Servings servings

Calories 266kcal

Author Sonila

Equipment

1 Food processor

Ingredients

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

Instructions

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!

Notes

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.

Nutrition