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Tuna and corn Dip



500 g

garlic cloves, to taste

  • 1-2 cloves garlic, to taste
  • 2-3 sprigs rosemary, fresh or dried
  • 20 gram onion
  • 420 grams sweet corn kernels, drained
  • 190 grams tuna, drained
  • 1 teaspoon lemon juice, freshly squeezed
  • 50-100 grams thicken cream, depends on the preferred consistency
  • salt and pepper to taste
  • 6
    Preparation 10min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Tuna and Corn dip
  1. 1.Place garlic, onion and rosemary into mixing bowl and chop 3 sec/speed 7.

    Scrape down sides of bowl.

    2. Add all remaining ingredients, except the thicken cream, and mix 10-15 sec/speed 5

    3. Scrape down the sides of the bowl for finer result and use the thickened crean to water it down as desired.

    4. Place dip into a serving bowl, decorate with rosemary if desired and serve.  


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-Serve dip with pita bread, crackers and vegetable crudites of your choice.

-If dip is not used immediately, transfer into an airtight container and refrigerate.

- You can use different herb of your choice.

- It can be made hotter by adding chilli powder.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • I omitted the garlic and onion (due to allergies)...

    Submitted by namz on 20. January 2018 - 14:16.

    I omitted the garlic and onion (due to allergies) but it was really lovely nonetheless. Next time I will keep about 50g of corn kernels aside and just fold them through at the end for asthetics.

    Every other recipe I searched used cream cheese and as I did not have any to hand, it was great to find something that used cream instead.

    Will make again. Thanks for the recipe.

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