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Crunchy Miso Tuna Dip

A quick and impressive appetizer made with creamy miso yogurt, pickled onions, herbs, and a briny tuna topping. Serve it with salty potato chips for an easy party dip that disappears fast.
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Ingredients Method Notes

Ingredients
  

For the Tuna Topping
  • 1 1/2 cups tuna chopped
  • 1/4 cup capers
  • 1/4 cup chives chopped
  • Olive oil to taste
For the Creamy Miso Yogurt Base
  • 1 1/2 cups plain yogurt
  • 1/4 cup pickled onions chopped
  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoons miso paste
  • Olive oil for drizzling
  • 1/4 cup fresh dill chopped
  • Salt to taste
To Serve
  • Potato chips as needed
  • Olive oil for finishing, optional

Method
 

  1. In a bowl, combine the chopped tuna, capers, chives, and a drizzle of olive oil. Mix well and set aside.
  2. In another bowl, stir together the plain yogurt, pickled onions, Dijon mustard, miso paste, olive oil, dill, and salt until smooth and creamy.
  3. Spread the yogurt mixture onto the bottom of a serving plate or shallow bowl.
  4. Spoon the tuna mixture evenly over the creamy yogurt base.
  5. Finish with an extra drizzle of olive oil, if desired.
  6. Serve immediately with your favorite potato chips.

Notes

  • If using raw tuna, choose fresh sushi-grade tuna from a trusted source and keep it refrigerated until you're ready to assemble the dip.
  • For the best texture, assemble the dip shortly before serving so the tuna stays fresh and the herbs remain vibrant.
  • Use sturdy, kettle-style potato chips for scooping—they hold up better to the creamy dip.
  • If serving for a party, keep extra potato chips nearby. This is the kind of dip people hover around.