If you need an easy appetiser that actually delivers big flavour, this Chilli Crisp Tuna Dip Board is your new go-to. It is creamy from Greek yoghurt, tangy with pickles and capers, and spiked with dill for freshness. The real magic is the double chilli hit: Marion’s Kitchen Crispy Chilli Oil for crunchy heat and Coconut Sriracha for that sweet-savory kick. There is no cooking, it comes together in about 10 minutes, and it holds beautifully in the fridge, which makes it ideal for make-ahead entertaining, weeknight nibbles, game day or last-minute guests. Serve it on a board with crackers and crunchy veg and watch it disappear.
2 Tin Tuna in olive oil, drained
¼ cup greek yogurt
¼ cup pickles, chopped
2 Tbsp shallots, finely chopped
2 Tbsp capers, chopped
2 Tbsp dill, chopped
2 Tbsp Marion’s Kitchen Crispy Chilli oil
1 Tbsp Marion’s Kitchen Coconut Sriracha sauce
Crackers, to serves
Toasted bread, to serves
Cucumber sticks, to serves
Carrot sticks, to serves
Radishes, to serves
Olive, to serves
- Place the drained tuna in a mixing bowl and use a fork to break it into fine flakes.
- Add the Greek yoghurt, chopped pickles, shallots, capers and dill. Mix until well combined and creamy.
- Stir through the Marion’s Kitchen Crispy Chilli Oil and Coconut Sriracha until evenly distributed. Taste and adjust the seasoning to your liking.
- Spoon the dip into a shallow bowl. Drizzle with a little extra Crispy Chilli Oil.
- Arrange crackers and fresh vegetables around the dip and serve immediately.
- For make-ahead, cover and refrigerate for up to 24 hours. Give it a quick stir before serving and finish with an extra drizzle of chilli oil.
