Curried Tuna Dip

This is a more delicate version of the traditional curried tuna, hefty enough to fill a tea sandwich but light enough for dipping.

Makes about 1½ cups.

1 6-oz. can white tuna packed in spring water, drained
2 tablespoons mayonnaise or olive oil
1 tablespoon orange juice
¼ cup cooked white beans
½ teaspoon kosher salt
1½ teaspoons curry powder
2 tablespoons chopped fresh Italian parsley, cilantro, or basil leaves
2 orange slices for garnish

1. Place the tuna, mayonnaise, orange juice, beans, salt, and curry powder in a food processor fitted with a steel blade and process until smooth. Add the parsley and stir by hand to combine.

2. Transfer to a serving bowl and serve immediately, garnished with the orange slices, or cover ad refrigerate for up to 4 days.

Serve with bagel, pita, or corn chips or the crudités of your choice.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)