Tuna Crunch Dip

Easy and tasty – here is one way to turn a simple can of tuna into a satisfying summer meal. Avoid the scourge and money pit of purchasing fast food.

Yes, you can flavor your tuna dip with dill and dip bread, or even tortilla chips, that’s good too. Whirl it in a food processor and it gets very smooth.

Food Building Blocks

This tuna dip is especially handy after a long day when it is too easy to make poor food choices. Protein, carbohydrates, and some healthy fats – all the building blocks your body needs for health. Also some fiber to keep your intestines working well. And they keep telling us to try to eat fish once a week for the fish oils.

Carrots to dip and cherry tomatoes to burst in your mouth with a palate cleansing flavor.

You Will Need

can of tuna
soft cheese = queso fresco, farmer cheese, or cottage cheese
condiments = mayonnaise and lemon juice
dippers = celery sticks, carrot sticks, or lettuce to wrap with. A spoon also dips this up well, but then you are not getting fiber roughage.

herbs blend = fish is especially good with Cajun Blend. The Cajun Blend I use is in our “Ten Easy Herb & Spice Blends” – it’s a free PDF when you sign up for our newsletter (see below). You can use another kind of salt-free blend – avoid salt here because queso fresco is already salty.

Garlic chives grow year round in the Southwest and taste grand in this dip.

Tuna Crunch Dip

3 /4 cup queso fresco
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 – 3 teaspoons Cajun Seasoning*
1 can tuna, drained and flaked (reserve the juice)
optional – onion family – 1 teaspoon or so of chopped green onion, garlic chives, or fine slices of I’itoi onion bulb

Combine queso, mayo, lemon juice, and herb blend in a mixing bowl, and fork it all together. You may need to add a little more mayo to get it to a creamy consistency. If you are watching calories, you can use some of the tuna water. Once the cheese blend is creamy, add the flakes tuna and optional onion family.
Serve with carrot sticks or celery sticks to dip it up, or spoon it into romaine lettuce leaves.

Serves 1 or 2 as a whole meal.

Shira wondering if I am going to share some of that fishy yummyness.


We double the batch and its a good dinner for two, occasionally with leftovers for lunch the next day.

In general – or if you use cottage cheese – this whips up fast in a food processor. But it’s by hand if you live off grid and the sun is down.

Sometimes the queso fresco gets eaten without being made into dip.

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What do you think?!

Please leave your comments and ideas in the comment section below.


More cooking and using Southwestern products in Father Kino’s Herbs: Growing and Using Them Today (Tierra del Sol Institute Press). This link is to Amazon and if you buy the book there the Horticulture Therapy non-profit Tierra del Sol Institute will get a few pennies at no additional cost to you.

© Article copyright Jacqueline A. Soule. All rights reserved. You must ask permission to republish an entire blog post or article. Okay to use a short excerpt but you must give proper credit. You must include a link back to the original post on our site. No stealing photos.



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