Name: Tuna and ricotta dip
Prep time: 10 min
Total time: 10 min
Ingredients: 185 gram can tuna in chilli oil; 250 gram tub smooth ricotta; 1/3 cup linely chopped flat-leaf parsley; 1 tablespoon drained capers, finely chopped; 1 tablespoon lemon juice; 1 clove garlic, crushed; 1/2 teaspoon sweet paprika; turkish pide, grilled, and asparagus spears, to serve

Tuna and ricotta dip

A hint of chilli, capers and sweet paprika give this tuna and ricotta dip by recipes+ a deep, rich flavour and colour. Served with crispy pide bread, it's the perfect grown-up dip.

Ingredients

185 gram can tuna in chilli oil

250 gram tub smooth ricotta

1/3 cup linely chopped flat-leaf parsley

1 tablespoon drained capers, finely chopped

1 tablespoon lemon juice

1 clove garlic, crushed

1/2 teaspoon sweet paprika

turkish pide, grilled, and asparagus spears, to serve

Method

Tuna dip

1.Drain tuna; reserving 1 tablespoon oil. Chop finely.

2.Place tuna in a medium bowl; add ricotta parsley, capers, juice and garlic. Mix well. Spoon dip into a serving bowl: drizzle with reserved oil and sprinkle with paprika. Serve with bread and asparagus.

Use leftover dip on sandwiches, jacket potatoes or pizzas. You can use pink salmon instead; add some fresh dill.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Tuna dip

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