📝 About This Recipe
Elevate the humble tin of fish into a sophisticated, velvety spread that balances briny depth with bright citrus notes. This recipe moves beyond the standard deli salad by incorporating whipped cream cheese and Greek yogurt for a luxurious texture that holds its shape perfectly on a crostini. Infused with fresh dill, capers, and a hint of smoked paprika, it’s a versatile coastal-inspired appetizer that feels both nostalgic and modern.
🥗 Ingredients
The Seafood Base
- 10 ounces Albacore White Tuna (canned in water, thoroughly drained and flaked)
- 1/2 teaspoon Anchovy Paste (for an extra layer of umami depth)
The Creamy Binder
- 4 ounces Cream Cheese (softened to room temperature)
- 1/4 cup Greek Yogurt (plain, full-fat preferred for tanginess)
- 3 tablespoons Mayonnaise (high-quality or avocado oil based)
- 1 tablespoon Dijon Mustard (smooth or stone-ground)
Aromatics & Texture
- 3 tablespoons Red Onion (very finely minced)
- 1/4 cup Celery (finely diced for crunch)
- 1 tablespoon Nonpareil Capers (drained and roughly chopped)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Fresh Chives (thinly sliced)
Seasoning & Brightness
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Smoked Paprika (for a subtle earthy note)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Sea Salt (adjust to taste)
👨🍳 Instructions
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1
Begin by draining the canned tuna thoroughly. Use a fine-mesh sieve and press down with a fork to remove as much moisture as possible; this prevents the spread from becoming watery.
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2
In a medium mixing bowl, combine the softened cream cheese, Greek yogurt, mayonnaise, and Dijon mustard.
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3
Using a rubber spatula or a hand mixer on low speed, whip the cream cheese mixture until it is completely smooth and aerated.
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4
Stir in the anchovy paste, lemon juice, and lemon zest, ensuring the citrus and umami notes are evenly distributed.
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5
Add the drained tuna to the bowl. Use a fork to flake the tuna into the cream base until the desired consistency is reached—leave some small chunks for texture.
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6
Gently fold in the finely minced red onion, diced celery, and chopped capers.
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7
Add the fresh dill and chives, folding them in slowly to keep the herbs bright and intact.
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8
Sprinkle in the smoked paprika and black pepper. Taste the mixture before adding salt, as the tuna and capers are naturally salty.
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9
Once combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the spread to firm up.
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10
Before serving, give the spread a quick stir and garnish with an extra sprinkle of fresh herbs or a pinch of paprika.
💡 Chef's Tips
For the best texture, always use room temperature cream cheese to avoid lumps in your spread. If you prefer a perfectly smooth, pâté-like consistency, pulse the finished mixture in a food processor for 10-15 seconds. To reduce the bite of the red onion, soak the minced pieces in cold water for 5 minutes and pat dry before adding. Substitute the tuna with canned salmon or smoked trout for a delicious variation on this seafood classic. Always use fresh herbs rather than dried; the vibrancy of fresh dill is essential to the flavor profile.
🍽️ Serving Suggestions
Serve alongside toasted sourdough baguette slices or artisanal sea salt crackers. Use as a high-protein dip for crisp vegetable crudités like cucumber rounds, radish slices, and endive leaves. Pair with a crisp, dry white wine such as a Sauvignon Blanc or a chilled Rosé. Spread onto toasted bagel halves and top with sliced tomatoes and sprouts for an elevated lunch. Scoop into hollowed-out mini sweet peppers for a colorful, low-carb party appetizer.