Ingredients
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¼ cup Balsamic vinegar
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1 dried Bay Leaf
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1 sprig fresh Rosemary
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1 (6-ounce) can Tuna
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⅓ cup Mayonnaise
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2 tablespoons Capers
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2 Anchovy
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½ Lemon Juice
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Raw vegetables, such as Carrots
Directions
Steps
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1
Done
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In a small saucepan, combine the vinegar, bay leaf, and rosemary. Bring to a boil and reduce until syrupy, about 1 tablespoon. Be careful—this happens quickly and can burn easily at the end. Let cool slightly while you make the dip and discard the bay leaf and rosemary sprig. |
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2
Done
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In a food processor, combine the tuna and reserved oil, the mayonnaise, capers, anchovies, and lemon juice. Process to make a smooth dip. Transfer to a flat serving bowl (you want a larger surface area to drizzle with the balsamic). Drizzle with the balsamic syrup and serve surrounded by crudités. |
