Tuna Gremolata Dip

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 6 to 8 servings

Ingredients

• 1 7-ounce can tuna, preferably packed in olive oil, drained
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice (about 2 small lemons)
• 3/4 cup chopped onion
• 3/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon minced garlic
• 1 tablespoon capers, washed and drained
• 1/2 teaspoon coarse salt
• 1/8 teaspoon freshly ground black pepper
• Fresh-cut vegetables, or crackers, for serving

Directions

Place the tuna in a blender or food processor and pulse to break it up. Turn on low speed and add the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper, one at a time, until they are thoroughly combined and the mixture is smooth. Place in a small bowl and serve with the fresh-cut vegetables or crackers on the side.