Chef Geoffrey Zakarian shares recipe to enjoy the taste of a Mediterranean diet rich in fish, vegetables and olive oil.
With the aim to bring the Mediterranean kitchen to everyone’s home, renowned chef Geoffrey Zakarian is sharing some of his recipes. Recommending the diet, which is high in fish, seafood, nuts, seeds, olive oil, fruits and vegetables.
This recipe is created and said to help one imagine they are on the islands of Greece, costas of Spain or beaches of Italy and are easy to prepare from home anywhere in the world.
This simple tuna dip dish with a balsamic drizzle and served with vegetables is just one of his suggestions. Opting for tuna that is packed in olive oil is also recommended as it reduces the amount of mayo or other sauces for the base.
With a preparation time of 15-20 minutes and a cooking time of 10-15 minutes this recipe serves four people.
Tuna Aioli Dip with Balsamic Drizzle
6 oz Tuna in Olive Oil (Geoffrey recommends Genova Albacore)
¼ Cup Balsamic Vinegar
1 Dried Bay Leaf
1 Sprig Fresh Rosemary
1⁄3 Cup Mayonnaise
2 Tablespoons of Drained Capers
Freshly Squeezed Lemon Juice (approx. 1-1/2 tablespoons)
Selection of Raw Dipping Vegetables (peppers, carrots, cucumber, celery, fennel, endive leaves)
Drain the tuna and reserve 2 tablespoons of the olive oil.
In a small saucepan, combine the balsamic vinegar, bay leaf and rosemary sprig.
Bring to the boil and reduce until syrupy. There should be enough for approximately 1 tablespoon.
Allow to cool slightly. Discard bay leaf and rosemary sprig.
Using a blender, add the tuna and reserved oil, mayonnaise, capers, anchovies and lemon juice to blend into a smooth dip.
Transfer the dip to a flat serving bowl, drizzle with the balsamic syrup and serve with your choice of raw vegetables.
Enjoy whilst imagining yourselves in your favourite Mediterranean locations.