Tuna Aioli Dip with Balsamic Drizzle

This Tuna Aioli Dip with Balsamic Drizzle recipe is a flavorful way to bring Mediterranean flair to your table.

If you’re looking to transport your taste buds to the shores of Spain or the beaches of Greece, one of the best places to start is with the Mediterranean Diet. Renowned chef Geoffrey Zakarian recommends these tips to help home cooks elevate their dishes and easily incorporate the popular diet into everyday cooking.

Reach for Pantry Staples

There’s no single definition of the Mediterranean Diet, but it’s high in vegetables, fruits, whole grains, nuts, seeds, olive oil and seafood. By keeping your pantry stocked with canned versions of ingredients like beans and fish you can easily add them to your favorite dishes.

Add Seafood.

Eating more seafood is one of the leading principles of the Mediterranean Diet. Tuna salad is one tried-and-true dish that can help incorporate fish into your menu. To make it more nutritious, opt for tuna that’s packed in extra-virgin olive oil, so you don’t have to add much mayo to the base. For example, Genova Premium Tuna provides a tasteful addition to recipes and is high in protein, a great source of omega-3s and has a uniquely rich and savory flavor that offers a taste of the Mediterranean in every bite.

Tuna Aioli Dip with Balsamic Drizzle

    Prep Time: 20 minutes

    Cook time: 15 minutes

    Servings: 4

Tuna Aioli Dip with Balsamic Drizzle Ingredients

    6 ounces Genova Albacore Tuna in Olive Oil

    1/4 cup balsamic vinegar

    1 dried bay leaf

    1 sprig fresh rosemary

    1⁄3 cup mayonnaise

    2 tablespoons capers, drained

    2 anchovies

    1/2 lemon, juice only (about 1 1/2 tablespoons)

    raw vegetables, such as carrots, celery, cucumber spears, endive leaves, sliced fennel and bell pepper strips, for dipping

Tuna Aioli Dip with Balsamic Drizzle Instructions

  • Drain tuna, reserving 2 tablespoons oil.
  • In small saucepan, combine balsamic vinegar, bay leaf and rosemary sprig. Bring to boil and reduce until syrupy, about 1 tablespoon. Let cool slightly; discard bay leaf and rosemary sprig.
  • In blender or food processor, process tuna and reserved oil, mayonnaise, capers, anchovies and lemon juice to make smooth dip. Transfer to flat serving bowl. Drizzle with balsamic syrup. Serve with raw vegetables.
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Visit GenovaSeafood.com for more recipe inspiration.

SOURCE:
Genova Tuna

 

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