Ingredients:

½ cup finely diced celery (from two medium stalks)

¼ cup finely minced shallot (from one medium shallot)

2 tablespoons finely chopped chives, plus more to finish 

1 can Fishwife Tuna in Olive Oil 

2 tablespoons mayonnaise 

¼ cup creme fraiche or sour cream 

Zest of one small lemon 

½ teaspoon fine sea salt, plus more to taste 

1 teaspoon freshly cracked black pepper, plus more to finish 

Fresh seasonal vegetables to serve 

Directions:  

In a medium mixing bowl, combine all of the listed ingredients and mix well to combine. The texture should be quite a bit looser than a traditional tuna salad, as this is a dip after all. Taste the dip for seasoning, and adjust with another pinch of salt if needed. 

To serve, finish the dip with another scattering of chives and a grind of black pepper. Serve on a platter with crunchy seasonal vegetables.