Title: Creamy Tuna Dip W/crunchy Onions
Categories: Appetizer Dip
Yield: 1 Batch

12	oz	Low-fat Cream Cheese or Neufchatel
1/2	c	Low- or nonfat Sour Cream
6 1/8	oz	Solid White Tuna in water; well-drained
2	tb	Minced Fresh Chives
1/4	ts	Freshly Ground Black Pepper
2	c	Vegetable Oil; for frying
1	md	Onion; peeled, halved and thinly sliced
1/4	c	All-Purpose Flour
1/8	ts	Salt

Place cream cheese, sour cream and tuna in a food processor. Puree until smooth, about 20 seconds, scraping down the sides of the bowl several times.

Add chives and pepper and process briefly to blend. Scrape mixture into a crock or medium-size bowl, cover and refrigerate. (This recipe can be prepared to this point 1 day ahead.)

Heat the oil in a medium-size saucepan over moderately high heat to 350 degrees. Meanwhile, toss onion slices with flour and salt o coat well. Shake off excess flour. Fry onions until crisp and golden, about 2 minutes. Remove with a slotted spoon, drain on paper towels and let cook. (The onions can be fried 1 day ahead and stored in an airtight container. In cases of high humidity, recrisp onions if necessary in a 400 degree oven.)

Crumble the onions over the crock of dip and serve. Makes about 2 1/2 cups.

This recipe is from THE TUNA GOURMET by Tracy Seaman (Villard, $12).

previous

next