Tuna Dip
Ingredients
4-6 servings
servings
- 1/2 tub of diet oleo or butter
- 1 large onion
- 1 large bell pepper
- 1/2 bunch green onions (scallions)
- 1 large can tuna (albacore recommended)
- 1 can mushroom soup
- Tabasco sauce to taste
Step-by-Step Instructions
- In a medium heavy pot, sauté onions, bell pepper, and onion tops in the butter until tender, about 8-10 minutes.
- Add the can of tuna and cook about 10 minutes, stirring occasionally.
- Add the mushroom soup and season to taste with Tabasco.
- Simmer on very low heat for one hour, stirring occasionally. Serve warm with chips or crackers.
Common Problems and Solutions
Q: Can I make this ahead of time?
A: Yes! This dip actually improves in flavor when made a day ahead. Store it in the refrigerator and reheat gently on the stovetop or in a slow cooker before serving.
Q: Why does my dip seem too thick or too thin?
A: If it's too thick, add a tablespoon or two of milk or chicken broth. If too thin, simmer uncovered for 10-15 minutes longer to reduce and thicken.
Tips and Techniques
Use a heavy-bottomed pot to prevent scorching during the long simmer time. Keep the heat very low and stir occasionally—the slow cooking melds all the flavors together beautifully.
Ingredient Substitutions
- canned tuna: canned chicken or salmon
- mushroom soup: cream of celery or cream of chicken soup
- diet oleo or butter: regular butter or margarine
Equipment Needed
- medium heavy-bottomed pot
- wooden spoon
Historical Context
Warm dips like this became popular at Louisiana parties and gatherings in the mid-20th century, when canned convenience foods met traditional Southern hospitality. It’s the kind of dish that stretches a budget while still impressing guests.
