Portuguese Tuna Dip

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When we went to Portugal on vacation, most restaurants served a version of this Portuguese tuna dip prior to the meal. Accompanied by artisan crackers or fresh bread, the dip came as soon as we sat down. At each restaurant, a waiter placed the complimentary tuna pate on the table without being asked. As an American, I’m used to bread and butter, crackers, bread with olive oil, or even an assortment of olives. I loved having something

I’ve always loved tuna, so we came to look forward to trying the Portuguese tuna dip at each new restaurant. I studied the nuances of each dip for variances that I liked or missed. One tuna dip would be fragrant with aromas of onion and fresh oregano. The next dip wouldn’t have onion or oregano, but it would cover my tongue in its buttery richness. Many had a hint of cayenne to offset the sweetness from the pickles.

Recreating the Portuguese Tuna Dip

When I looked for recipes online, I noticed a range of various ingredients. The buttery richness I’d tasted has been accurate, as some recipes mix equal parts tuna with softened butter. The most common ingredients included tuna in olive oil (not in water), mustard, capers and something to moisten it–like yogurt or mayonnaise.

Since the recipes varied so much, I wanted to recreate the feeling I’d experienced being on vacation in the Mediterranean. I wanted my version of the Portuguese tuna dip to taste European rather than American, so I left out the onions. (By the way, celery is never included.) The following recipe includes items that are European staples–capers, Dijon mustard, olive oil and Parmesan cheese. The Parmesan cheese is my own special touch as I think it adds a level of richness that makes this tuna pate seem special.

If you miss the flavor of onions, try grating them or mixing them in the food processor to create a pulp rather than dicing them. Onion pulp gives you the flavor without the chunks of onion that can overpower this more subtle tuna dip recipe.

Use Premium Tuna in Oil

For health reasons, many of us buy tuna in water. I’m one of those people, as I try to have healthy habits. However, when I make this dip, I’m typically making it for guests. Using tuna that’s packed in olive oil tastes richer than tuna packed in water. Using tuna packed in canola oil–simply referred to as “tuna in oil” on most tuna cans–is a second option. However, I make an effort to stay away from canola oil, as it’s neither healthy nor flavorful, so make an effort to find a premium tuna packed in olive oil.

When making the tuna dip, lightly drain the excess oil. Enough of the olive oil remains to add an extra layer of flavor. Not only can you can taste this richness, but you can also feel it on your tongue.

Another key to making this dip a crowd pleaser is using a premium tuna, such as Albacore or Whitefin. Using high quality  ingredients makes the finished tuna dip spectacular.

How This Tuna Dip Compares to Other Recipes

I make several different tuna recipes, depending on my mood. Unlike the Tuna Stuffed Avocado recipe, that’s meant to be healthy, this recipe bursts with the flavors of the Mediterranean. The cream cheese and Parmesan cheese add a richness not typically found in tuna salad. When I the Portuguese Tuna Dip, it’s usually the first dip to disappear. If your friends and family like tuna, they will love this recipe. It’s also worth mentioning that many people don’t like mayonnaise. Because cream cheese and sour cream are the backbone of this recipe, your finicky friends will finally get to enjoy a tuna appetizer.

Wine Pairing

I like to pair this with a green wine from Portugal, called a Vinho Verde. It has a hint of effervescence and is light enough to complement the tuna rather than overpower it. If you don’t have a bottle of Vinho Verde in your wine cupboard, any light to medium white will complement it nicely. Try an bright Sauvignon blanc or a fresh Riesling. You could even pair this with a rose from Provence.