Tuna dip with dukkah from Donna Hay

Just in time for those summer holiday gatherings Donna Hay’s Tuna Dip with Dukkah is a crowd pleaser!


  • 1 x 185g can tuna in chilli oil, drained and oil reserved
  • 3 white anchovy fillets
  • 250g cream cheese, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • sea salt and cracked black pepper
  • store-bought dukkah+, for sprinkling
  • sourdough baguette, to serve
  • lemon wedges, to serve


  1. Place the tuna, anchovies, cream cheese, lemon juice, olive oil, salt and pepper in a food processor and process, scraping down the sides of the bowl, for 3–4 minutes or until smooth. Refrigerate for 1 hour or until chilled.
  2. Spoon the dip onto a serving plate, drizzle with the reserved chilli oil and sprinkle with dukkah. Serve with sourdough bread and lemon wedges. Makes 2½ cups

+ Dukkah is a Middle-Eastern nut and spice blend, available from spice shops, delicatessens, greengrocers and most supermarkets. Sprinkle it on meats and salads or use it in a spice crust.

Photography: Chris Court

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