Premium Tuna Aioli Dip with Balsamic Drizzle

Ingredients

• 5 oz. can Genova Albacore Tuna in Olive Oil, drained, reserving 2 tablespoons oil
• 1/4 cup balsamic vinegar
• 1 dried bay leaf
• 1 sprig fresh rosemary
• 2 tablespoons capers, drained
• 2 anchovies
• Juice of 1/2 lemon (about 1 ½ tablespoons)
• Raw vegetables, such as carrots, celery, cucumber spears, endive leaves, sliced fennel, and bell pepper strips, for dipping

Directions

1. In a small saucepan, combine the balsamic vinegar, bay leaf, and sprig of rosemary. Bring to a boil and reduce until syrupy, about 1 tablespoon. Be careful — this happens quickly and can burn easily at the end. Let cool slightly while you make the dip and discard the bay leaf and rosemary sprig.
2. In a blender or food processor, combine the Genova Albacore Tuna and reserved oil, capers, anchovies, and lemon juice. Process to make a smooth dip. Transfer to a flat serving bowl (you want a larger surface area to drizzle with the balsamic). Drizzle with the balsamic syrup and serve surrounded by crudités.