Dearest Reader, did you know that I spent the first six years of my life upside down?
Every day when my father would come home from work he would find me, upside down, my head buried in the soft cushion of the couch. Every night, when we would gather in the lounge room to watch television while my father popped sunflower seeds in his mouth from a large jar and my mother knitted rhythmically *click clack, click clack* and my sister sat quietly, there I would be, upside down.
“Her brain will dislodge” my parents said to each other.
“Just make sure her school marks don’t go down” they said eyeing me.
Then, after six years, a girl at school told me that I would break my neck if I spent so much time upside down. It seemed logical enough-a spindly neck surely couldn’t hold up a body and frightened, I decided that being right side up was probably the sensible thing to do.
What’s my point? Well six years is a long time to do anything. And six years is the amount of time it took me to perfect this tuna dip recipe. Why six years on a tuna dip? I should explain that it wasn’t six consistent years trying to make this dip. A friend of mine Teena used to bring a tuna dip to our place for dinner parties. I loved it so much and assumed that she made it so every time when she’d ask what she could bring I’d mention the tuna dip. Then one day she brought it in the container that it came in and I realised that a) she didn’t make it and b) that it was really expensive because she bought it at a Woollahra deli. So feeling guilty about having asked for it I didn’t ask her to bring it again and sought to make my own.
I tried every possible combination trying to get the right balance of flavour and texture. Until one day I tried something and it all came together perfectly-it was the addition of spring onion and tomato sauce which gave it a unique flavour. I assumed just adding more mayonnaise and pickles (never a bad plan really) would be the key but it turns out what I was seeking was tomato sauce or ketchup and the tanginess of the green spring onion. The tuna dip has a creamy, spreadable texture thanks to the food processor and makes a terrific sandwich filling as well as a potted tuna dip for Springtime picnics-plus one tin of it makes over 2 cups worth and I make large lots of it and keep it in the fridge for low carb snacking.
And the best part of all (well for those of us that are having to unveil pale, untoned, winter-fattened arms for the onset of summer) is that you can use tuna in springwater and it tastes pretty good although my favourite is always the tuna in oil. I usually won’t eat tuna in springwater or brine because it tastes like chunk style cardboard but with these ingredients you really cannot tell much of a difference. The day I figured it out was a happy day and I danced a little dance in my kitchen. And for good measure I spent 5 minutes upside down before the phone rang and I had to return back to the real world.
So tell me Dear Reader, have you ever spent a long time perfecting or developing a recipe?
My Favourite Tuna Dip
An Original Recipe by Not Quite Nigella
- 4 whole pickled cucumbers (polski ogorki)
- 1 green spring onion (about 20-30cms in length (I don’t mean to get precise and this isn’t a strict guide)
- 425g/16 oz. tin of tuna in springwater or oil, drained well
- 4 tablespoons lemon juice
- 4 tablespoons tomato sauce/ketchup
- 1-2 tablespoons whole egg mayonnaise
1. Place the gherkins and the spring onions in a small food processor and process until finely chopped. Add the rest of the ingredients and blend well together until it becomes a smooth dip consistency.
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118 Comments | Add your own
I love tuna dip/spread and yours looks amazing! Wow, six years is a long time…
Cheers,
Rosa
oooh, I love tuna, I’ll have to give this dip a try!
Quite unique, the ingredient required least is mayo, I would have thought other way round. Healthy recipe. About being upside down I heard it helps increase the flow of blood to the brain and its not a bad thing!
Mmmm This looks much better than the fail of a tuna mornay I made yesterday – tried to make it without bread crumbs and flour and it was all watery.
I think I could eat this by itself!
looks yummy! thanks for the recipe!
I will try this on the weekend, great healthy snack in comparison to store dips that are usually quite high in fat. Thanks Lorraine:) I’m very impatient by nature so there is no way I could do this without your recipe!
Yum! My husband LOVES tuna dip and the one he really likes is almost impossible to find so will definitely be giving this a go. Thank you Nigella – six years well spent!
Yummy! And just the thing for summer. Thanks for this – and I’m thrilled that all the ingredients are already in the kitchen.
Lorraine, darling, I’ve been eating tuna like it’s going out of style lately! Strange, I know, but true, lol. I make it into burgers, salads, and spreads and I just can’t seem to get enough. This dip looks lovely, I love the bright flavor of onion with tuna!
Not 6 years but I have a morrocan fish dished that I fiddle with every time I made it, till I had the perfect recipe.
This I did over 2 years.
I love that tuna dip!! Is “Pasta Pantry” still open? When I worked there, I asked one of the owners about the ingredients & he told me they used fresh chargrilled tuna & Spanish onion & parsley as well as mayo etc… Come to think of it, the dip had a smokiness too it.
Strange world, I was just thinking about making dome got a BBQ this Sunday!!!
Looks delicious and well worth the wait. I love tuna so its just in time for Christmas nibbbles
now THIS sounds like a real treat!
Very lovely, obviously worth the wait!
I spent many years of my childhood stuck in trees actually. They always felt so safe and friendly, maybe that’s why I have so few ‘real’ friends now?
Upside-down hey, well I guess that explains a lot then
I have a recipe I’ve been trying to recreate for years too, I’ve almost cracked it- black vinegar seems to be a big part of it, but I’m not quite there yet. We get extra sauce from the restaurant and I decant it into little pots and try to copy each little taste bit by bit….. almost there….
This is a must! I will try it out today.
That looks pretty good! Kind of like a much nicer version of Pecks Paste
This looks great! I make a spreadable tuna dish that is Italian, called spuma. The ingredients are different, but the result is the same: spreadable fishy goodness.
Rather than imagining that I have spent six years or more on a particular recipe, I prefer to think of my life in the kitchen, in general, as a work in progress. And it’s been, I assure you, more than six years!
Great post!
Great looking dip. How long does it keep in the fridge for?
I have to admit that I tend to make things up on the run so rarely do I spend ages perfecting recipes.
Ooh that looks lovely! Well done you for having that determination to figure out the recipe!!
This tuna dip sounds like it would be a winner for some anti pasti! Yummo Lorraine. Love your creation!
Lol, too funny I’m trying to picture you upside down! I totally agree with you, tuna tastes 100% better in oil, otherwise it’s just cat food, Ewww!
Can’t say I have tried to perfect a recipe for that long but I do admire your tenacity.
OMB. My sister and I have also tried perfecting tuna dip. Yum used to make it. I will try yours. We also tried a bit of sour cream and cream cheese and horseradish
It must have been such a great feeling when the dip finally came together and you achieved the great taste you remembered. I have been spending about 4 years trying to perfect an artichoke and parmesan dip (I was devastated when Copperpot decided to stop making it, I even called them begging for the recipe) and I’m still not close.
I’m a tuna maniac, especially if it’s in a dip form. Love this Lorraine, I will definitely be making it, soon.
Btw, your photographs are beautiful!
Magda
thank you for sticking at it – I’m always looking for good dip recipes, and with the entertainment season coming up, this is wonderful.
I’m cross with myself for perfecting an upside-down apple almond cake and then losing the recipe! Here we go again.
Well I know what I am making today! Looks amazing!
I know the feeling of something being not quite right so well!! My nemesis is Lemon Delicious Pudding like my Mum’s) – 17 years and still trying!
What a great recipe! And not too many ingredients which makes it easy to whip up at any time.
I don’t tend to take time on recipes because I hardly follow them to a tee!
yes. i spent a long time fixing my gingko and barley dessert, and miso soup. they are really basic stuff but i feel that it is worth the effort. you learn a lot in the process.
Love the committment! I once spent an entire summer trying to pull together a perfect pancake recipe and thought I’d nailed it after 13(!) batches. Except I didn’t and now I’m starting the process all over again.
Thank you for your perseverance in the perfection of this recipe, Lorraine; this dip looks delicious and the ingredient list is making my mouth water. *grin* Fortunately, tuna, ketchup, mayo and Polish pickles are staples around here, so I know what I’m making for lunch, thanks to your welcome recipe offering.
I didn’t spend much time upside down as a kid but I did sit with my legs crossed all the time. I didn’t think it was a big deal but I love how limber it’s made me. Nearing 50yo, it’s still effortless to “assume the (yoga) position” and I’m no skinny minnie. I’m glad more and more people are embracing their inner child. :}
You like being upside down hey? Maybe you should try pole dancing, there’s a lot of that…
I love how relatively healthy this is for a dip! Very nice, especially with the polski ogorki!
Erk. Cat food. I love tuna sashimi but from a tin it just tastes – and smells – gross.
One of these days I will ‘get’ the recipe for vanilla butter sauce.
I’ll give it a try. Thanks for the recipe. I’m sure my cat would love it too.
This looks amazing. I’ve been wanting to try new dip recipes. Thank you
My girls are going to LOVE this on their school lunches – Thanks
I love the way you name your blog posts! I’ve never spent 6 years perfecting a recipe (maybe trying different ones!)
Very nice dip and I’m sure it has been worth the wait. Actually, it reminds me of one I used to be very fond of and haven’t had for years. Mine had Philly in it – now I just need to remember what else was there …
Think I’ll be trying this for lunch tomorrow. It sounds delicious. How long do you think it would last for refrigerated in a jar?
Hi Meg and Dressed and Eaten-I’d say it keeps for 4 days or so? Just as long as you use a new knife whenever you take some out and seal it tightly and don’t eat it by the spoonful (errm like I have been known to do)
I’m trying to perfect a chawanmushi, silky and smooth glide down the throat texture…
its getting close
Thanks it looks great. Always prefer making my own dips, will try the other ones you have linked to this post too. Does anyone think this one would work with red salmon or does it have to be tuna?
Too funny. Didn’t you ever get a headache or dizzy?
Nice dip btw
Oh yes! I can just see myself chomping down on this with vegetable crudite for lunch. I think I’ve got everything I need for this already.
Good question Vicki! I should give it a go with red salmon, I never thought of that!
OMG! This is SO up my alley, thanks Lorraine!!!
Nothing I love more than pickles (except maybe cheese with pickles) – and any recipe that they include I am certainly partial to, but this looks rad!
I wanna leave my desk at work right this minute (not that I need much of an excuse to want to do that) run to the shops and then home to make and devour that dip, and make some of those multigrain toast rounds to go with methinks
Lorraine, I am glad you eventually nailed it, I love a good tuna dip. Your recipe has been bookmarked to be made at a later date, thank you so much for sharing!
Nice the you were able to make the tuna dip…I have yet to try tuna dip, we usually use tuna in can for sandwiches…this dip sounds good for a change.
Hope you are having a wonderful week Lorraine
I cannot believe this – this morning I was wondering whether it would be too daggy to write to Gourmet Traveller or Vogue to try and get the request for the tuna dip which is madly addictive and we use on toast with boiled eggs, on pasta, on our fingers – constantly!! I thought I tasted a little coriander in the dip – just imagining perhaps. Thanks for this – I will be trying it tonight!!
Wow Lorraine, what a fantastic dip! This will be perfect for the BBQ I’m having this weekend
Yum! That looks delicious – I’m baking a loaf of sourdough right now that would be just perfect with that..
Fantastic
! Well, I do not use dips, but, boy oh boy, do I use mixtures like this on pita/toast/bread!! The moment you printed ‘polski ogorki’ I knew I would love the taste and it would not really matter whether the tuna was in oil or water [I TRY to buy water, and usually succumb to oil 
!]. Mr NQN will tell you all of E Europe loves small cucumbers pickled thus! And I do not dare tell my foodie friends I use ketchup on occasion to great acclaim, including many Eastern marinades. So, thanks heaps – have already copied and shall try ‘Lorraine tuna’ in the next few days: sure to become a fast favourite 
!
I used to do a lot of headstands when I was little because I didn’t have a DSI or a WEE or a Playstation or an Ipad or even my mother’s Iphone to play with. Your recipe looks delicious – rather like a pate!
Is tuna salad dip an Aussie creation? I ask, because the one time I was in Australia, a family we were staying with made something similar to this to go with drinks before dinner. I never thought to serve tuna salad except in sandwiches. But I totally loved it in a dip. And if this one took you years to perfect, it must be dang GOOD!
This looks great! Love the tomato suace in it. I haven’t spent that long perfecting anything.
I’ve never seen tuna dip look so good! Where do I get those pickled cucumbers though? Love your little upside-down story by the way
Upside down for six years!!! Now I understand a lot of thing about you…ja,ja,ja…Honestly, the tuna dip I use to make is just tuna (with water, not oil) and cream cheese, with some salt, peper and cayena, but that’s it. Now that I saw yours I will never make mine again. If this dip takes 6 year to be perfect, this should be the one I have to make the rest of my life.
The world looks different upside down, I can see the attraction
OK, forgot your delightful story about headstands. Well, I did not bury my head upside down, but used to sit on one of my parents’ sofas rythmically banging against the back? For hours, I believe?? You explain? Thank God, dear parents said ‘she’ll grow out of it’ and I can assure you I did by about age 6 or so. Guess it was time to switch one ‘peculiarity’ for another
!
Wow, it looks like a great dip. Thanks for sharing, I’m glad you didn’t make us wait another 6 years for the recipe
That looks wonderful, and now I wonder if I can find time to make cookies AND dip for my friend’s party this weekend.
Seriously – most intriguing recipe I’ve come across in ages. (Probably because it’s a simple and succulent-sounding elevation of something simple.)
WOW now I can add this Tuna to me favorites, I eat Tuna on most days for lunch, as for the six years on your head
I don think I would invest 6 years in a dish Im not that patient.
I plan to try this out this weekend for our family get-together. Thanks! I have been attempting to replicate a potato soup and also an apple pie that had almond paste inserted along the base. Had the latter at a restaurant in Holland and my salivary gland goes into gear just thinking about it!
Maybe upside down is really the right way up – love how you folks were worried your grades would drop.
Dip looks nice & easy – perfect for me to try.
LOL to “winter fattened arms”! This looks good but I noticed you have not added any salt at all. I wonder if a little would give the balance against the lemon juice altho the mayo and tomato sauce would have added salt in it too.
Oh god I love tuna, I love tomato sauce, I love mayonnaise… this is like my dream dip. Can’t wait to try it! I have never spent that long developing a recipe, I simply don’t have the patience but I am in awe of your tenacity with the concoction. Well done!
Thank you for taking 6 years to perfect this. It looks great – can’t wait to try it.
Yum! I first tried spreadable/tuna dip when I was in Greece about 5 years ago and I haven’t been able to find a good recipe – maybe this is what I’m looking for, definitely going to make this dip
Hurrah!! Tomato sauce, who knew
Delicious. Some recipes do get under my skin, and I have to keep perfecting them!
Heidi xo
Lorraine, I am going to be making this in Mumbai, India this evening post work. How long does this keep?
—Dear, Lorraine,
6 Years upside down…and you incorporate this into your tuna dip.
–Brilliant.
I love love love tuna. In fact, I’m on my tuna kick at work. I bring it everyday. I have a feeling if I made this dip, I’d eat it for breakfast, lunch, and dinner.
It looks splendid. Xxx
imitating a recipe is a true art and can be full of surprises – I did it with my nutella fudge lately and the biggest surprise was checking the ingredient of nutella for comparison and seeing exactly what went in!
I used to love sitting on a lounge chair with my legs hanging over the back of it – though I don’t sit that way any more – not sure when I stopped but I never had the good advice of your friend
What a tasty little spread/dip! Whilst reading this post, I was noshing on some potato crisps and ended up wishing I had some of that tuna dip to go with them.
Is six such a magical number among cooks, especially home cooks? It took me the same number of years to get my cinnamon bun recipe right!
My grandmothers russian toffee,she gave my mother the recipe and myself and my sister have all have tried over the last 40 years on and off to recreate, even resorting to other recipes, but alas no joy. I made my last and final batch this year.
Now I do so love reading you my dearest NQN, but it occurred to me whilst pondering tuna that I do believe it’s time your blog had a bloggie makeover! This brown has been here as long as I’ve been reading – well over 2 years – and I think it needs a ‘freshen up’
Just thinking here.
Not that you need more things to do, I’m sure. I know I don’t.
Anyhoo, will try this scrummy looking dip as mine tuna dip recipe is delish but also contains about 20kg of butter and my flabby white arms don’t need that either
Very healthy tuna dip recipe and I bookmarked this and hope to try soon! I love reading your intro – you are funny and make me smile.
Wow that is a long time to perfect a recipe. It seems like we’d be cheating to make it after it took you so long to create!
Tuna is one of my favorite foods of all time, Lorraine.
I will LOVE this dip!! Yes, I’ve spent time perfecting a recipe. My brother and I spent ages perfecting our chicken curry recipe, and finally got it to the place where our Indian chef friend declared it better than anything he’d had in India. 
YUM! thanks i love pickled cucumbers (polski ogorki) they are the best! and great with cheese, salami and crackers mmmm or in russian salad my fave salad
Ah yes, tuna in springwater is back on the menu for lunch for this little flabby armed duck! Interesting recipe.
I hear you sister! It took me about 4 years to perfect a veal ragu recipe. The dip looks sensational. Bet it knocks the socks of the one from the Woollahra deli, too.
Thanks for sharing the recipe.
With you there about tuna in water being chunk style cardboard! I figure if it’s in olive oil, its gotta be good for you right?
Oh wow, I give up far too easily. I’m glad you do all the taste-testing for us!
This dip sounds delicious. Isn’t it strange how a dollop of ketchup can make such a difference? GG
Thanks for the low carb recipe! I am in need of something like this before summer really hits methinks!
I was getting fed up with tuna gherkin and mayo to an extend that I had stopped buying and using it in general.
I like your idea of using some tomato paste and springonions as taste enhancers and after your little but important discovery, I ll buy tuna in oil again.
Arent we all always trying to perfect our dishes to an unending extend? some meals were perfected by our ancestors, and I doubt they did that in 6 years time.
Time anyway is unrelevant, dont u think so?
I’m sure that’s why you’re so brilliant now!
Wow… ! You spent so much time upside down and you’re still so creative? Obviously didn’t do any damage to your brain function
Thanks for sharing such an important recipe!
Firstly Lorraine thank you for sharing a recipe that has been a timely challenge for you. I commend you in sharing your successful result as many others wouldn’t. I am a big sharer and I abhor people that don’t. I went to Byron Bay one year at the railway cafe and ordered their smoked trout linguine. I dared to ask for the recipe and they were honored. To this day hundreds of people have delighted in this dish and I now call it my signature dish and have photocopies at the ready when required. I haven’t made my own dish but am constantly perfecting recipes to my liking or improving them. Great post and this dip is something I will make for myself and to take along to dinner parties. So easy, quick, goods at hand, diet friendly, no mess, no washing up, impressive, cheap, have the recipe ready.
Hmmm, since I make my own mayo I think there’s a different winner here.
I know what you mean about needing to have “it”. There was a little sandwich shop here years ago (since closed) that had the best tuna sandwich spread ever. I’ve never been able to make mine taste quite the same.
Thanks for doing such wonderful things!
Okay, I love your upside down story! That is just awesome! And I love tuna! I’m always looking for new ways to make it…this looks divine!
That is uncanny: I have a friend who is always asked to bring along his tuna dip because he makes such a delicious one. He has freely handed out the recipe but for some reason when others make it, it never tastes as good. Go figure. I love that story from your childhood, I can totally picture you. Hehe
No never my sweet! Clearly I am slightly more haphazard than you
Now that dip looks really, really good!
Ingenious, Lorraine! Tomato sauce is something I would never think to add as I never have it in the house. Pickles, though. Pickles I always have.
xoxoxo
I totally agree with Connie K.Thanks for not being selfish and sharing this wonderful but simple recipe with your readers Lorraine!..I personally cannot stand tuna or the smell of it but your mention of ‘low carb’ has won me over. I’m on a low carb eating regime & it is recommended that I eat this! So Tuna, here I come.As for perfecting a recipe, can one ever perfect the exact taste of food? Depends on what the taste buds want I guess!!
Well worth the wait
sounds delicious and is peeeerfect for Xmas canapes. YUM!
Wait, WHY were you upside down to start off with??? hehehe so cute
I LOVE tuna dip. Best I’ve had is in South Africa though, which is quite far to go for tuna dip 
Sounds great – can’t wait to try it! Thank you for sharing!
I’ve been “off” tuna ,or any fish for that matter unless it’s fresh, for quite a while now. Which is a shame as it’s such a quick and easy lunch/dinner/snack. Tuna melt was always our backup dinner-on-the-go….but now…can’t do it…not even the flavoured tuna!
My daughter is constantly upside down on the sofa, it drives my husband batty, but I don’t mind at all. Quite a few of my recipes are constantly evolving and being reworked, not sure I ever think something is perfect. Super funny story re the dip you thought your friend was making
i’ve definitely been known to spend a lot of time tweaking and honing a recipe, but six years? you are (or should be?) committed!
Yes! It was one of the most infuriating memories of my childhood! My dad’s ultimate secret Asian soy sauce.
We’d have it with store bought BBQ chicken every time it was bought home. He was a terrible cook but my sister and I would always refuse to eat the chicken, no matter how hungry we were, until he had made that sauce!
It used to take him over a hour, muttering away, refusing to let us into the kitchen as he made that secret sauce of his. My god, the wait was worth it though! Sweet, salty, garlicky and perfect drizzled over the chicken or a bit of rice!
Last year when we started getting BBQ chicken again, I thought, “hey my palate has developed, let’s give it a shot,” Ten minutes later I had made an even better version of my dad’s secret sauce. Turned out to be Sweet soy, soy sauce, oyster sauce, water in equal measures, with some crispy fried garlic to measure.
Yum this sounds delicious! I commend you for your persistence
I can’t say i’ve spent one year, let alone six, on a recipe!
Oh wow, this looks amazing! I have spent ages perfecting recipes as i have a lot of allergies that necessitate creativity. It’s frustrating but oh so worth it when the recipe finally turns out!
Just made this and it was pretty tasty, thanks Lorraine! It also made heaps so i’ll be in tuna dip for a while yet
Oh! Nice and simple. I have a few cans of tuna. Going to try and make this and keep for every day snacking.
Oh my, this dip is incredible! Lorraine, you’re my favourite!
My current favourite tuna dip actually comes in a can (blasphemy I know!), from a Malaysian brand. I’ve not really tried making tuna dip myself as I always have a few cans lying around, but this looks great and I’ll have to try it soon. Especially since you spent six years on it!
I LOVE tuna! Definitely think this was worth the six years of developing
As for recipes that take a while to perfect, I am still trying to find the perfect brownie recipe after several years. Hopefully I’m not too far off!
Made the dip a few days ago. Only made 1/2 the quantity. Lovely dip and healthy too and I can’t stop eating!!!! Thanks Lorraine.
Lorraine, never in my wildest dreams would I add ketchup (tomato sauce) to tuna, but it makes sense, because that is what starts remoulade which goes with seafood. This is genius. I love tuna salad or tuna spread.
I’ve now made this twice! I’m eating it on toast for lunch as I type! Thank you!
OMG! This is the exact dip that I was looking for! My friend’s aunt would always bring an amazing tuna dip from a deli in Woollahra!
Thank you so much for posting this! xxx
Thanks so much for sharing this recipe! It was absolutely lovely, just perfect!
Thank you for the lovely comments and to the fantastic people that tried it and liked it I’m ever so pleased!
xxx
Delicious! And easy. Thank you for sharing.
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