Tunacado Dip
A creamy, tangy blend of tuna and avocado that comes together in the food processor in minutes. It's perfect as a dip or a spread!
Servings: 2
Equipment
Ingredients
- 2 cans tuna drained
- 1 avocado
- ¼-⅓ cup yogurt start with less and look at the consistency
- 4 teaspoons honey Dijon mustard
- 2 tablespoons pesto
- salt to taste
- ½ lemon to taste
Instructions
- Add the drained tuna, avocado, yogurt, honey Dijon mustard, pesto, salt, and a squeeze of lemon to a food processor.
- Process until smooth and creamy, scraping down the sides as needed.
- Taste and adjust. Add more lemon, salt, or yogurt until it's exactly how you like it.
- Transfer to a bowl and serve immediately, or chill until ready to eat.
Notes
- Consistency control: Start with less yogurt than you think you need. You can always add more.
- Make it a meal: Spread it thick on toast and top with a fried egg for a fast lunch.
- Storage: Keeps in the fridge for up to 2 days in an airtight container with plastic wrap pressed on top.
- Serving size: Easily doubles for a party-sized batch.
Nutrition
Serving: 1 serving | Calories: 418kcal | Carbohydrates: 18g | Protein: 36g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 584mg | Potassium: 871mg | Fiber: 8g | Sugar: 5g | Vitamin A: 582IU | Vitamin C: 25mg | Calcium: 111mg | Iron: 4mg
