skish
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Tuna and yogurt caper dip with fennel hearts

A light tonnato-style sauce, perfect for dipping.

  • 10 min
  • 1 serving
  • Pescatarian
  • Italian cuisine
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Tuna and yogurt caper dip with fennel hearts

Per serving

Calories
330 kcal
Protein
49.1 g
Carbohydrates
31.8 g
Fat
2.8 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Canned tuna in water135 g
  • Nonfat Greek yogurt180 g
  • Capers11 g
  • Lemon juiceto taste
  • Fennel340 g
  • Black pepperto taste

Contains: lactose, fish,

In season: October – April

Method

  1. Drain the tuna well, pressing it with a fork in a sieve; rinse the capers to remove excess salt or vinegar.
  2. Blend the tuna with the Greek yoghurt, capers and lemon juice until smooth; season with black pepper and put it in the fridge while you prepare the fennel, so it firms up.
  3. Wash the fennel, trim the base and the tough outer layers and cut the heart into thin wedges; serve with the sauce.

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