Canned tuna is enlivened with fresh herbs, lemon, and a dash of sherry in this velvety dip. This recipe first appeared in our April 2014 issue with Laura Loesch-Quintin's story Looks Like Fish.
- 1 tbsp. powdered gelatin
- 2 tbsp. olive oil, plus more
- 1 tsp. minced rosemary
- ½ small yellow onion, roughly chopped
- ½ cups mayonnaise
- ¼ cups parsley leaves
- 2 tbsp. dry sherry
- 2 (6-oz.) cans tuna, packed in oil, drained
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- ¾ cups heavy cream
- Sliced cucumber, lemon, and olives, for garnish (optional)
Place 2 tbsp. cold water in a food processor; sprinkle in gelatin and let sit 10 minutes. Add 2 tbsp. boiling water; purée until combined. Heat oil in a 10″ skillet over medium-high heat. Add rosemary and onion; cook until onion is golden, 5–7 minutes, and transfer to food processor. Add mayonnaise, parsley, sherry, tuna, lemon zest, salt, and pepper; purée until smooth; transfer to a bowl.
Whip cream in a bowl until stiff peaks form; fold into tuna mixture. Spread into a greased 1-qt. fish-shaped mold. (Alternatively, line a 1-qt. bowl with plastic wrap and spread mixture evenly into bowl.) Chill until set, 1 hour; unmold onto a serving platter; garnish with cucumber, lemon, and olives, if you like.