Serves: 6
- 180 grams tinned tuna in oil (drained)
- 3 anchovy fillets (chopped)
- 200 grams tomato paste (concentrated puree)
- 1 small onion (chopped)
- 1 garlic clove (finely chopped)
- 50 grams kalamata olives (pitted)
- 100 grams galletti or water biscuits or cream crackers
- 3 tablespoons chopped flatleaf parsley
- 1 pinch of chilli flakes
- 180 millilitres extra virgin olive oil
- 2 teaspoons red wine vinegar (plus extra to taste)
- First blitz the crackers in the food processor until they have broken down.
- Now add all ingredients and blitz to a paste. If it seems dry, add a splash of water. Taste the dip and add more vinegar if desired.
- Serve with slices of crusty bread or galletti or water biscuits/cream crackers.