ChefShop Famous Tuna Butter Dip Recipe
ChefShop.com's Famous Tuna Butter Dip Recipe
Serves 10-12 as a dip
This is absolutely one of our go-to recipes, as it is not only delicious and very popular with our guests, but we can make it easily with ingredients from our pantry (except for the parsley and lemon - which we usually have on hand - but can also either be omitted or substituted with lemon olive oil) -- and it only takes about 5 minutes. It has very few ingredients, but the key is ALL the ingredients have to be top-notch. Don't use a domestic tuna for this recipe -- it's just not the same.
Ingredients:
2 cans of white tuna packed in olive oil
2 anchovy fillets - either salt-packed or already filleted in oil
1 teaspoon salt-packed Pantescan capers - rinsed
2 tablespoons Italian parsley leaves
Zest of 1 lemon
Juice of 1/2 lemon
1-2 pinches hot pepper flakes
4 ounces (1 stick) unsalted butter, softened
Estate-bottled olive oil (optional - if needed)
Good quality sea salt and freshly ground Tellicherry black pepper to taste
Directions:
Drain olive oil from tuna, and reserve oil (Note: if you use American canned tuna in oil, discard oil.)
Place tuna in food processor, add anchovies, capers, parsley, lemon juice, lemon zest and hot pepper flakes. Puree ingredients until well combined and somewhat smooth. Add butter in tablespoon-sized chunks, while machine is running. Puree until very smooth.
Add some of the reserved tuna oil until you get the consistency you desire. Add salt and pepper to taste.
Place in a small bowl - along with veggies or crackers - and drizzle with remaining reserved olive oil, or drizzle with estate olive oil of choice. Serve.
Tip: Love lemon? We frequently make the recipe with the juice of a whole lemon instead of just a half. It's also fabulous drizzled with our favorite lemon olive oil!
