How to Make a Tuna Cucumber Curried Dip

This delicious dip that can be served with vegetables, crackers, chips or as the filling for a sandwich. The unusual blend of fish, curry and cucumber makes for a hot and cool taste bud adventure.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 can solid white tuna, drained
• <br>1 cucumber
• <br>1/4 cup minced onions
• <br>1/2 cup plain yoghurt or sour cream
• <br>1 tablespoon mayonaise
• <br>1 teaspoon minced garlic
• <br>1 tablespoon curry powder
• <br>1 teaspoon dried or fresh dill weed
• <br>Blender
• <br>Cheese cloth
• <br>Bowl with a tight fitting cover
• <br>Sliced carrot and celery sticks

1. Prepare the vegetables that go into the dip. Peel and mince 1/4 cup of onions. Peel one cucumber. Slice it in quarters lengthwise and remove the seeds from the center of the slices. Roughly chop the cucumbers. Place the cucumber, onion and garlic into a blender and puree it until the mixture is thoroughly blended. Pour the mixture into the cheese cloth. Then squeeze all the excess moisture out.

2. Place the vegetable mixture into a bowl. Add the tuna, mayonnaise, yogurt (or sour cream) and the curry powder. Stir until all the ingredients are evenly combined. Sprinkle the dill weed on top.

3. Cover the bowl and place the dip into the refrigerator for at least two hours so that the flavors will permeate the entire mixture. Make sure that the bowl is tightly covered so that the smell of the tuna doesn't spread to the rest of the items in your refrigerator.

4. While the dip is chilling, prepare carrot and celery slices and arrange them on a serving platter. Leave room in the middle of the platter for a small bowl that will contain the dip. Serve as an appetizer before dinner.

Tips & Warnings

• A pretty presentation is to cut the top off of a green or red pepper and fill the raw vegetable with the dip instead of using a serving bowl.

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