Some recipes just have a way of showing up at every family gathering, every party spread, every “what should I bring?” moment. Our Quick Tuna Dip is exactly that — a dead-simple, endlessly versatile dip that disappears from the platter before you’ve even sat down.
Featured in The Fishmonger’s Son Cookbook, this is one of those recipes that earns its place in your regular rotation. Serve it with a crudité platter for something fresh and vibrant, or go the easy route with crackers or crusty bread. It’s also genuinely divine as a sandwich filling — don’t sleep on that one.
Quick Tuna Dip with Crudité Platter
Makes 500 g
You’ll need
- 2 × 185 g cans tuna in oil, drained
- 250 g cream cheese
- 1 celery stalk, finely chopped
- 1 small red chilli, finely chopped (optional — depending on your heat tolerance)
- 1 tablespoon double cream (optional — adds richness and creaminess)
- Salt flakes and freshly ground black pepper
- 2 small red chillies, deseeded, to serve
- Celery leaves, to serve
For the crudité platter:
- 1 bunch baby carrots (or small carrots, peeled and halved)
- 1 pack baby cucumbers, quartered lengthways
- 1–2 celery stalks, cut into small batons
- 1 bunch baby radishes, halved
How to make it
Place the tuna dip ingredients in a food processor and blitz until well blended. Season to taste. Transfer to a bowl, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
While the dip chills, prepare your crudités and arrange them on a large platter, leaving space in the centre for the bowl of dip.
Top the dip with the sliced chillies and celery leaves, place it on the platter, and you’re done. The dip will keep in an airtight container in the fridge for 2 days.
This recipe is from The Fishmonger’s Son Cookbook — available in-store and online. Want it made for you? Order our Tuna Pâté with Crudités for your next catering event.