Tuna Dill Dip with Deep-Fried Saltines

A great little appetizer where the cracker takes the spotlight.


Vegetable oil

1 sleeve saltines (about 40)


2 cans (7 ounces each) Albacore tuna packed in water, drained

1 small onion, finely chopped

1 tablespoon brown mustard

1 teaspoon dried dill weed

About 1/2 cup mayonnaise


In a wide, deep skillet, heat about 1" of vegetable oil.  Fry saltines just a couple of minutes until golden brown.  Remove to a paper towel-lined pan and dust with a little salt (Fry in batches if you need to).  Transfer to a serving basket/dish.

In a medium bowl, break tuna apart with a fork.  Add onion, mustard and dill, mix well.  Gold in mayo.  Serve with fried Saltines.  Makes 40.