Greek Lemon Pepperoncini Tuna Dip

 

I have been on the look out lately for protein dishes and things with a little spice or pickle to it. My favorite new neighborhood cocktail is the Dirty Girl (or her cousin the Dirty Little Secret) that uses the brine from pepperoncinis in wonderful ways and one hell of an oil slick. Yum ! This recipe makes me think of her! Written out by stopping and starting (too many times) a TikTok video. 

 

Bright lemon, salty pepperoncini, fresh herbs, and creamy tuna come together in under 10 minutes and the kind of high-protein lunch that completely takes over your week.

Greek Lemon Pepperoncini Tuna Dip 🍋🐟
Yield 2–3 servings
 

Ingredients

2 cans tuna (5 oz each), drained well
1/4 cup avocado mayo
1 tbsp Dijon mustard
2–3 tbsp pepperoncini, finely diced
1–2 tbsp pepperoncini brine (to taste)
2 tbsp red onion, fine dice
2 tbsp celery, fine dice
2 tbsp scallions, sliced
1 tbsp fresh dill, chopped
1 tbsp fresh basil, chopped
Zest of 1/2 lemon
1–2 tbsp fresh lemon juice
1/2 tsp granulated garlic
Salt and black pepper, to taste
Crumbled Feta, Lemon Juice, Pickled Onion for finishing

 

Process

1.  In a bowl, whisk together avocado mayo, Dijon, lemon zest, lemon juice, peperoncini brine, granulated garlic, salt, and pepper until smooth. 
2.  Fold in the red onion, celery, pepperoncini, scallions, dill, and basil so everything is evenly coated.
3.  Gently fold in the tuna, keeping some larger pieces intact for texture.
4.  Taste and adjust. Add more brine if you want it punchier, more lemon if you want it brighter, and a pinch of salt to make everything pop. 
5.  Let it sit for 10–15 minutes if you have time so the flavors meld together.