Yield: approx. 340 g (8 servings)

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Ingredients:

·       Soy drink (unsweetened) 100 g

·       Extra virgin olive oil 200 g

·       Tuna in oil (drained) 60–80 g (or anchovies in oil 20–30 g for stronger taste)

·       Lemon juice 20 g

·       Fresh celery extract 10–15 g

·       Finesalt to taste (added after)

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Procedure:

1.      Add soy drink into a tall container.

2.      Blend and slowly add EVOO until a stable emulsion forms.

3.      Add tuna (or anchovies) and blend until smooth and creamy.

4.      Add lemon juice and celery extract, blend briefly again.

5.      Add salt only at the end, taste and adjust balance.

6.       Refrigerate until needed.

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Storage Advice: Store the dip in a clean, airtight container in the refrigerator (0–4°C). Best served within 24 hours for optimal freshness and texture; maximum storage time is 48 hours. Stir or briefly re-blend before serving if natural separation occurs.