Recipes

Caramelized shallots, soft and sweet fennel, and sharp parmesan help turn our delicious lemon tuna into the most luscious and craveable dip. Serve it warm, with crackers or seasonal crudité.

2 tablespoons olive oil

2 small shallots, minced

1 small bulb of fennel, finely chopped

Fine sea salt to season

½ cup mayonnaise

1 tin Ekone Lemon Tuna, flaked

Zest of one small lemon

½ teaspoon red pepper flakes

Fresh cracked black pepper

⅓ cup grated parmesan

Preheat the oven to 475°F.

Add the olive oil, shallots, fennel and a pinch of salt to a small frying pan set over medium-low heat. Cook, stirring occasionally, until the vegetables have fully softened, begun to take on some color, and smell divine.

Add the mayonnaise, flaked tuna, lemon zest, red pepper flakes, cracked pepper, and the caramelized shallot and fennel mixture to a small oven-proof bowl. Mix well to combine. Top the dip with the parmesan.

Transfer the bowl to a small sheet tray and transfer to the oven for 10 minutes, or until the cheese is melted and irresistibly browned.