Tuna Dip

It can be served with raw vegetables, my Dip crackers or Paleo chips. This makes a generous serving so keep a little aside to put in lettuce or paleo wraps with salad for a quick lunch. You can use my Egg Mayonnaise for the recipe or purchase a brand that uses olive oil or another healthy oil.

Serves: 2 1/2 cups | Prep Time: 00:10 | Cooking Time: 00:00

Ingredients

• 1 x 425g can tuna (wild caught), in springwater
• 3/4 cup mayonnaise, homemade or a brand using healthy oils
• 1/2 cup natural coconut yoghurt
• 4 Tbsp nutritional yeast flakes
• 2 Tbsp (40ml) olive oil
• 2 Tbsp onion flakes (dried)
• 1 tsp fine lemon zest
• 2 Tbsp (40ml) lemon juice
• 3 tsp coconut aminos
• 1 tsp garlic powder
• 1 tsp onion powder
• 3/4 – 1 tsp fine sea salt, to your taste
• 1/3 tsp black pepper, ground
• 2 Tbsp finely chopped parsley
• 2 tsp dried dill

Directions

Drain the tuna well and add to a medium-size bowl then use a fork to mash the tuna finely.

Add the remaining ingredients to the tuna and mix well with the fork until you reach a well-combined mixture.

Serve the tuna dip with raw vegetables or paleo crackers.

Store in the fridge for up to 4 days.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.