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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
If you need a quick appetizer that looks fancy but takes almost no effort, this is it. Creamy, briny, herby, and perfect with salty potato chips — every bite is ridiculously good.
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In a bowl, combine the chopped tuna, capers, chives, and a drizzle of olive oil. Mix well and set aside.
In another bowl, stir together the plain yogurt, pickled onions, Dijon mustard, miso paste, olive oil, dill, and salt until smooth and creamy.
Spread the yogurt dip onto the bottom of a plate or shallow bowl.
Spoon the tuna mixture over the top.
Finish with an extra drizzle of olive oil if desired, then serve with your favorite potato chips.
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Use high-quality tuna for the best flavor and texture.
Serve the dip immediately for the freshest taste.
Pair with thick-cut potato chips for a satisfying crunch.
Can I use canned tuna instead of fresh tuna?
Yes, you can use canned tuna, but fresh tuna will provide a better texture and flavor.
What can I use instead of potato chips?
You can serve the dip with crackers, sliced baguette, or vegetable sticks like carrots and celery.
Can I make this dip ahead of time?
You can prepare the components ahead of time, but assemble the dip just before serving for the best texture.
Is there a substitute for miso paste?
You can use tahini or a small amount of soy sauce as a substitute, though the flavor will differ slightly.
How long can leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
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