Tuna And Olive Dip Recipes

TUNA DIP

Tuna Dip image

Make and share this Tuna Dip recipe from Food.com.

Provided by LAKlosterman

Categories Tuna

Time 30m

Yield 2 cups, 8-12 serving(s)

Number Of Ingredients 5

Ingredients

1 (6 ounce) can tuna in water
8 ounces cream cheese, room temp
2 -3 garlic cloves, crushed
1 dash garlic salt
1 -2 tablespoon mayonnaise (the amount depends on how stiff you want to make the dip, more of the Tuna water, less stiff.)

Steps:

Mix all the ingredients together, let the flavors blend.
Optional add ins: green onions.
olives, green or black, nuts.

TUNA WITH CAPERS, OLIVES AND LEMON

Tuna With Capers, Olives and Lemon image

This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.

Provided by Melissa Clark

Categories easy, lunch, quick, weekday, appetizer

Time 10m

Yield 4 sandwiches or 8 appetizer servings

Number Of Ingredients 11

Ingredients

1 garlic clove, finely minced
Juice of half a lemon, plus more to taste
5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip
20 ounces canned tuna, preferably packed in olive oil, drained
1/4 cup chopped red onion
1/4 cup chopped black olives
2 tablespoons capers
2 tablespoons minced parsley or basil
Salt to taste
Buttered toast, if serving as sandwiches
10 tablespoons unsalted butter, softened, if serving as dip

Steps:

In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams

TANGY TUNA DIP

Tangy Tuna Dip image

A delicious Summer dip full of taste and fragrant with aroma. Tangy and light, with lemon and lime being the star performers. Serve with fresh, crunchy veggies and crackers.

Provided by Michelle

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 35m

Yield 32

Number Of Ingredients 8

Ingredients

2 (8 ounce) packages cream cheese, softened
2 lemons, juiced
1 lime, juiced
½ green onion, chopped
dried dill weed to taste
salt and pepper to taste
1 (12.5 ounce) can water-packed tuna, drained and flaked
1 teaspoon olive oil

Steps:

In a medium bowl, mix cream cheese, lemon juice, lime juice, green onion, dill weed, salt and pepper. Blend until smooth. Mix in the tuna and olive oil. Cover and chill in the refrigerator approximately 25 minutes.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 1.3 g, Cholesterol 18.4 mg, Fat 5.1 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 75 mg, Sugar 0.1 g

TUNA DIP I

Tuna Dip I image

A tangy dip that's really easy and fast. Sweet pickles are the secret ingredient. Great with buttery, round crackers or potato chips For a tangier taste, use sour cream instead of yogurt.

Provided by TASAH

Categories Appetizers and Snacks Seafood

Time 7m

Yield 12

Number Of Ingredients 6

Ingredients

1 (5 ounce) can tuna, drained
1 teaspoon mayonnaise
1 teaspoon prepared mustard
⅔ cup yogurt
1 teaspoon fresh lemon juice
2 teaspoons sweet pickles, chopped

Steps:

In a medium bowl, mix together tuna, mayonnaise, mustard, yogurt and lemon juice. Blend until smooth. Stir in the sweet pickles. Keep chilled until serving.

Nutrition Facts : Calories 24.7 calories, Carbohydrate 1.2 g, Cholesterol 4.1 mg, Fat 0.6 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 25.1 mg, Sugar 1.2 g

TUNA AND OLIVE SALAD SANDWICH

Tuna and Olive Salad Sandwich image

Categories Sandwich Fish Leafy Green Olive Onion Pepper No-Cook Picnic Mayonnaise Tuna Summer Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

For tuna salad
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 (6-oz) cans light tuna packed in olive oil, drained
1/2 cup chopped drained bottled roasted red peppers
10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
1 large celery rib, chopped
2 tablespoons finely chopped red onion
1 (20- to 24-inch) baguette
2 tablespoons olive oil
Green leaf lettuce

Steps:

Make tuna salad:
Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
Assemble sandwiches:
Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

ALWAYS GOOD TUNA DIP

Always Good Tuna Dip image

I used to prepare this all the time when entertaining and it was always popular. The recipe calls for Italian canned tuna. This tuna is canned in olive oil and is very flavorful. If you can't find it, substitute a solid white albacore packed in oil.

Provided by Pamela Rappaport

Categories Other Appetizers

Time 10m

Number Of Ingredients 3

Ingredients

1 can(s) italian canned tuna packed in olive oil, drained
1 stick butter, room temperature
1 Tbsp capers

Steps:

1. Place everything in a food processor and pulse until well blended and capers are chopped.
2. Scrape into a bowl and serve with pita chips, bagel chips or raw veggies.
3. Refrigerate any left overs. It will harden when cold so let sit out to soften.

TUNA AND OLIVE DIP

Tuna and Olive Dip image

I found this in a magazine in a camp ground kitchen. I'm saving it here to make when I get home to the land of food processors!

Provided by JustJanS

Categories Tuna

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 cup green olives, pitted
2 tablespoons salted baby capers, rinsed and drained
2 garlic cloves, roughtly chopped
1 teaspoon grated lemon zest
185 g tuna in vegetable oil (do not drain)
2 tablespoons chopped flat leaf parsley
extra virgin olive oil
toasted crostini or sliced baguette, to serve

Steps:

Place the first 6 ingredients in a food processor and process until smoothe, adding a little EVOO if necessary.
Season to taste with freshly ground black pepper and serve with the toasted crostini or baguette.

TUNA TAPENADE

Tuna Tapenade image

Provided by Melissa d'Arabian : Food Network

Categories appetizer

Time 10m

Yield about 1 cup

Number Of Ingredients 13

Ingredients

1/2 cup canned pitted black olives
1/2 cup jarred pitted green olives
4 tablespoons capers
1 lemon, zested and juiced
1 garlic clove, minced
1 tablespoon olive oil
1 (5 to 6-ounce) can tuna, in oil
Kosher salt and freshly ground black pepper
Crostini, recipe follows
1 baguette
1 tablespoon olive oil
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper

Steps:

Blend all the ingredients, except the tuna, in a food processor until smooth but still chunky. Transfer to a medium serving bowl. Drain the tuna but do not rinse. Flake the tuna with a fork. Add to the olive mixture, blending gently with a fork. Season with salt and pepper, to taste. Serve with Crostini.
Crostini:
Preheat the oven to 350 degrees F.
Slice the baguette, on the bias, into thin slices. In a small bowl, mix the oils and salt and pepper, to taste. Using a pastry brush, lightly coat 1 side of bread slices with the oil. Arrange on a sheet tray and bake until golden brown, about 8 to 10 minutes.
Yield: about 24 slices

EASY TUNA DIP

Easy Tuna Dip image

Provided by Pamela

Yield approximately 1 cup

Number Of Ingredients 11

Ingredients

1 5-ounce can Chicken of the Sea chunk light tuna, packed in water, drained
½ cup cooked white beans, such as Cannelini or Great Northern, drained and rinsed if canned (you can also use same amount cream cheese or mayonnaise)
4 Tablespoons unrefined, cold-pressed, extra-virgin olive oil + extra for drizzling
1 Tablespoon capers, drained + extra for garnish
1 Tablespoon fresh lemon juice
1 Tablespoon anchovy paste
2 medium garlic cloves, smashed
a few grinds of freshly ground black pepper
sea salt, if necessary
fresh flat leaf parsley for garnish, finely chopped
Suggested accompaniments: crackers or crostini, endive leaves, cucumber rounds, carrot sticks

Steps:

In the bowl of the food processor fitted with the metal blade, place the tuna, white beans, olive oil, capers, lemon juice, anchovy paste, garlic and black pepper. Pulse until combined. Or alternatively puree for a smooth dip. Taste for seasoning.
Spread the dip in a shallow bowl and drizzle with extra olive oil, plus a sprinkle of capers and parsley. Serve with desired accompaniments or place a spoonful on a cucumber round, endive leaf or cracker.

TUNA AND CAPER DIP

Tuna and Caper Dip image

Capers and anchovies lend a briny flavor that complements meaty tuna in this easy appetizer that's best served with vegetable chips.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

1 can (5 ounces) tuna packed in oil, drained
1/3 cup sour cream
1/4 cup chopped fresh parsley leaves
2 teaspoon capers, rinsed, drained, and chopped
2 anchovies, chopped
1 teaspoon fresh lemon juice
Pinch of red-pepper flakes
Coarse salt and ground pepper

Steps:

In a medium bowl, mix together tuna, sour cream, parsley, capers, anchovies, lemon juice, and red-pepper flakes. Season with salt and pepper.

Nutrition Facts : Calories 101 g, Fat 5 g, Protein 11 g

CHICKPEA AND TUNA DIP

Chickpea and Tuna Dip image

Set the scene for a fun get-together with finger foods you can set out and forget about -- like this delicious, no-fuss dip.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 2 2/3 cups

Number Of Ingredients 9

Ingredients

1 can (15.5 ounces) chickpeas, rinsed and drained
1 can (5 ounces) solid white tuna packed in oil, drained
1/4 cup extra-virgin olive oil
1 tablespoon finely grated lemon zest plus 2 tablespoons lemon juice
6 anchovy fillets, minced
1/4 small red onion, diced small
3 tablespoons coarsely chopped fresh parsley
Coarse salt and ground pepper
Crackers, for serving

Steps:

In a food processor, lightly pulse chickpeas, tuna, olive oil, lemon zest and juice, and anchovy fillets until well combined. Transfer to a medium bowl and stir in onion and parsley; season with salt and pepper. Serve with crackers.

Nutrition Facts : Calories 186 g, Fat 9 g, Fiber 2 g, Protein 7 g, SaturatedFat 1 g

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