My Delicious and Easy Tuna Dip is creamy, full of flavour and takes just minutes to prepare! When a homemade dip is this simple and tasty, there is no need for a shop-bought dip. In fact, it will likely be quicker to make it from store cupboard ingredients than go to the store.
Why we love this recipe:
I mention in my recipe for Tuna and Potato Patties that canned tuna is a pantry staple in my household! Therefore, this dip is something that I can easily prepare anytime.
- The dip can be made in 10 minutes and will save the day when you need an appetiser in a hurry.
- This homemade Easy Tuna Dip is perfect for large or small gatherings; simply adjust the quantities to suit. Serve it with Crostini or Pita Chips for a quick, delicious appetiser.
- When preparing food from scratch, you know exactly what goes into your food. You can avoid artificial colours, flavours and preservatives.
- As well, you can adjust the flavours and seasoning to your liking. If you like a spicy dip, add some cayenne pepper.
- The dip is naturally gluten-free, so serve with gluten-free crackers to suit your diet if necessary.
- Add some cannellini beans and make my tasty Tuna and Cannellini Bean Dip.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Canned tuna – use good quality packed in oil for the best flavour.
Lemon zest – adds bright flavour.
Mayonnaise – use good quality, whole egg mayonnaise.
Cayenne – add to taste.
Fresh parsley – for the best flavour, my preference is the flat leaf variety.
Spring/green onion – include the white bulb and some of the green.
Sea salt and freshly ground black pepper – to taste, if necessary.
Garnish – Parsley, spring/green onion, lemon zest and/or capers
Step by step instructions:
- To begin, drain the oil from the can of tuna. Add the drained tuna to a small blender, along with the mayonnaise, parsley, spring/green onion, cayenne pepper and lemon zest.
- Blend until your ingredients are well combined, and you have achieved a smooth consistency. Turn the dip into a shallow bowl, and garnish with parsley, spring onion, lemon zest and capers.
Tips for success and FAQs:
The success of this Simple Tuna Dip depends on the quality of the ingredients. It is important to use good quality tuna and mayonnaise.
It is always important to make sure that a dish is properly seasoned to your taste. To add some spice, I use some cayenne pepper, but you may prefer to omit it and use freshly ground black pepper.
If you prefer, you can. However, I find that tuna packed in oil has better flavour – and you drain off most of the oil.
You can use softened cream cheese if you prefer. It also gives a lovely smooth, creamy, finish to the Tuna Dip.
Store the dip in an airtight container in the fridge for up to three days. For safety reasons, if you serve the dip and have it out of the fridge for two hours, it should be discarded.
More delicious recipes for you to try:
Here are some more of our favourite dip recipes. Try a few of them today, and create a delicious dip platter!
- Roasted Capsicum Pesto
- Green Goddess Dip
- Easy Hummus
- The Best Baba Ganoush
- Creamy Whipped Feta
- Avocado, Yoghurt and Mint Dip
- Homemade Onion Dip
- Or, view our collection of dip recipes here.
Tuna is a fantastic pantry staple; it is an ingredient which I always have on hand as there are so many ways to use it. My Simple and Delicious Tuna Dip is one way I like to enjoy it. It takes just minutes to whip up and will be a hit with your family and friends.
I would love to know your thoughts. Be sure to let me know in the comments below what you think, and if you’ve tried any of our other dip recipes.
This post was originally published in May 2019. It has been updated with new photos and more information. The recipe remains the same.
Easy Tuna Dip
- 185 g (6.5 oz) canned tuna in oil See Note 1
- 1 teaspoon lemon zest See Note 2
- ⅓ cup mayonnaise – good quality whole egg
- ½ teaspoon cayenne pepper – or to taste
- ¼ cup fresh parsley leaves – roughly chopped See Note 3
- 1 spring onion/scallion – some white and green part, roughly chopped
- sea salt and freshly ground black pepper – to taste, if needed See Note 4
- to garnish – parsley, spring onions, lemon zest and/or capers optional
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Drain your tuna of any excess oil.
- Zest the lemon. Chop the parsley and spring onion.
- Place all of the ingredients into a small blender, and blend until the dip has reached a smooth consistency.Check that the seasoning is to your taste. Add salt and freshly ground black pepper if necessary.
- Serve the dip, spread in a shallow bowl with a garnish of parsley, spring/green onion top, capers or lemon zest. (Or all of the above!)
- Use good quality tuna. I prefer to use tuna in oil for this dip, as it has the best flavour.
- When removing the zest, avoid the white pith as it is bitter.
- For the best flavour, I prefer flat-leaf parsley.
- Check that the seasoning is to your taste, adding some salt, more pepper or lemon zest if necessary.
- Please note, the nutritional information is based on four serves. It does not include what the dip is served with. The nutritional information is an estimate only.
Please note, the nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients you use.