Ingredients
425g tin of tuna in spring water
drained
1 cup whole-egg mayonnaise
1 tbsp toasted sesame seeds
1 pinch ground pepper
1 whole ripe avocado
mashed well
1 lemon
juiced
1 pinch salt
3 carrots
peeled and chopped into long sticks
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 ramekins or bowls
Instructions
- In a large mixing bowl, whisk together tuna, mayonnaise, sesame seeds and pepper very well until fluffy.
- Pat this mixture flat into little ramekins or bowls with a cup capacity.
- Mix the avocado with the lemon and salt and spread flat over the dip so the tuna is completely covered.
- Stick the carrot sticks into the middle and serve.
Notes
Tip
When I’m in a hurry and don’t have time to make mayonnaise, I buy a good quality mayonnaise instead.
Variation
Other vegetables such as sugar snap peas (string removed) or Lebanese cucumbers cut into sticks make great dippers as well.
Variation
Cut up and grill wholemeal pita bread into triangles for dipping instead of veggies if your kids are fussy about raw vegetables. Organic corn chips are also great!
Storage
If you make this ahead of time, cover the dip with cling-wrap and float the carrot sticks in an air-tight container full of iced water until you need them.
