"Bagna cauda" dip with tofu and soy sauce

Preparation

1. Peel the garlic and onion and cut into thin slices. Heat up ½ tbsp olive oil in a pot, add garlic and onion and fry. Pour white wine, bring to the boil and put the mixture into a mixer. 
2. Drain tuna well. In a saucepan, heat another ½ tbsp olive oil, add the tuna and sauté until the tuna is "dry". Add 2 tbsp soy sauce and fry briefly. Put the mixture on a plate and let it cool down.  
3. Add the tuna mixture to the onion-garlic mixture in the mixer. Add well drained tofu, remaining soy sauce, remaining olive oil, lemon juice and honey and puree. Add parmesan, capers, salt and pepper, mix again coarsely and serve the dip. 

The bagna cauda dip goes very well with e.g.:

• raw vegetable sticks like carrots, celery, cucumber, pepper, radish 
• cooked vegetables such as green asparagus, young corn, cauliflower, broccoli, etc.