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A Classic Food Pairing
Tuna and mayonnaise are a classic food pairing. Even most people who don’t like fish (yes, such sad souls do exist) will often happily eat tuna salad.
This recipe for Tuna Ranch Dip is borne from a love of that quintessential match made in heaven – tuna and mayo.
Notes on Ingredients
Whenever possible, I source ingredients that are not only pure but also ethically produced, which is why I recommend Primal Kitchen’s Mayo made with avocado oil and cage-free organic eggs. And Safe Catch Tuna is not only amazingly tasty but also responsibly caught and strictly tested for mercury levels. Win-win when it comes to these two wonderful products!
This Tuna Ranch Dip is totes paleo and also SCD-compliant but requires a successful reintroduction of eggs if you follow AIP. I also especially love that this recipe is Whole30- and 21DSD-friendly since I’m following the latter at the moment.
I serve this Tuna Ranch Dip with veggie sticks (cucumber, carrot, and jicama are my favourites) as well as with these Buttery Baked Pita Crisps. This dip is packed with palate-pleasing flavour, is simple to assemble, and is the perfect snacky bring-along to your next potluck. So whip up a batch and dip away!
Tuna Ranch Dip (Paleo, SCD)
Author: Martine Partridge
Recipe type: Snack / Dip
Serves: 1 cup
- 1 can of tuna, drained
- ⅓ c mayo
- 2 tbsp. lemon juice
- 1 tsp apple cider vinegar
- ¼ tsp granulated garlic
- ¼ tsp onion powder
- ⅛ tsp sea salt
- 1 tbsp. fresh chives, chopped
- 1 tbsp. fresh dill, chopped (or 1 tsp dried)
- 1 tbsp. green onion, finely chopped
- Add tuna, mayo, lemon juice, apple cider vinegar, granulated garlic, and onion powder in the food processor. Process until smooth and creamy. Add chives, dill, and green onion. Pulse a few times to mix.
- Transfer to a serving dish and chill at least 30 minutes before serving. This dip is excellent served with veggie sticks and Buttery Baked Pita Crisps.