Tonnato Dip Recipe

Prepare base

Drain the canned tuna well, pressing gently to remove excess oil. Place the drained tuna in a food processor.

Add flavorings

Add mayonnaise, Greek yogurt, anchovy fillets, capers, lemon juice, Dijon mustard, garlic clove, olive oil, salt, and black pepper to the food processor with the tuna.

Blend

Pulse the mixture until smooth and creamy, about 30–60 seconds. Stop, scrape down the sides, and pulse again to reach a silky texture. Taste and adjust seasoning with additional lemon, salt, or pepper if needed.

Transfer the tonnato dip to a serving bowl and refrigerate at least 20 minutes to let flavors meld while you prepare the other components.

In a small bowl, toss the halved cherry tomatoes with olive oil, vinegar, sugar, salt, and black pepper. Let sit at room temperature for at least 15–20 minutes (or up to 1 hour) so juices develop and tomatoes macerate.

Seed and dice the cucumber into small, uniform pieces. Thinly slice the radishes. Keep the micro cilantro whole and rinse/dry gently if needed.

Just before serving, toss the diced cucumber lightly with a pinch of salt and a teaspoon of lemon juice (optional) to brighten flavor. Set aside.

Preheat oven to 375°F (190°C). Brush both sides of each lavash sheet lightly with olive oil. Sprinkle with sea salt and smoked paprika if using.

Cut lavash into triangles or strips if desired. Arrange in a single layer on a baking sheet and bake 6–10 minutes, flipping once, until edges are golden and crisp. Watch carefully to avoid burning. Remove and cool on a rack.

Place chilled tonnato dip in a shallow bowl. Spoon preserved cherry tomatoes over the center or around the rim so some oil/juices mingle with the dip.

Scatter diced cucumber and sliced radish over the dip. Finish with micro cilantro scattered on top for color and freshness.

Serve immediately with crispy lavash on the side for scooping. Leftover dip keeps covered in the refrigerator for up to 3 days; keep lavash separate to maintain crispness.