Smoked Tuna Dip Recipe – Immaculate Bites

HATIAN FOOD BLOG

Smoked Tuna Dip Recipe – Immaculate Bites

Story By #RiseCelestialStudios

What better way to use leftover smoked tuna than in smoked tuna dip? Creamy, smoky, and satisfying are not enough words to describe it. This easy, elegant, and rich spread is perfect for your favorite crackers, chips, and vegetable crudites.

I recently shared my smoked tuna recipe, and it’s a good thing I hid one of the steaks in the fridge when we were taking pictures. While this recipe will work with canned tuna and liquid smoke, it’s just not the same as tuna fresh from the smoker.

It turns out that everyone else was glad I thought to save one for later. Because when we set out the loaded charcuterie board the next day while watching football, that dip was one of the first things to disappear.

Making the Best Tuna Dip

The key to any award-winning dip is starting with quality ingredients. Smoking your own tuna is ideal, but if you need to go with a can, white albacore works best. A balanced ratio of mayo and cream cheese provides a creamy base with a light tang.

We add brightness with lemon juice, umami with Worcestershire sauce, and a little texture with diced green onions. The spoonful of diced celery and red bell pepper for a little texture is optional but oh so good.

How to Make Smoked Tuna Dip

Flake the tuna, then blend all the ingredients with a hand mixer until it reaches the preferred texture (some like it chunkier, and others creamier). Take a taste, and adjust seasonings to preference.

Recipe Notes

Replace the mayo with the same amount of Greek yogurt for a lower-calorie (and more acidic) version.
For a more vibrant and chunky dip, add diced red bell peppers, diced celery, and minced red onion.
Add a little horseradish sauce, wasabi, or hot mustard to really spice it up.
Crumbled bacon sprinkled on top of the dip adds more fun.

Make-Ahead and Leftover Makeovers

This dip is really good the next day. It will last 3-5 days if kept cold in the fridge. Leftovers go particularly well slathered on fresh bread for a great back-to-school sandwich the next day, smeared on bagels for a fast breakfast, or turned into a tuna melt on steroids.

What to Serve With Smoked Tuna Dip

This dip goes great on saltine crackers; taro, tortilla, and pita chips; and fresh veggies. And we always include it on a charcuterie board when entertaining.

More Satisfying Appetizer Recipes to Try

By Imma

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Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

American

Flake the smoked tuna (drain and flake if using canned tuna).
Mix the flaked tuna, mayo, cream cheese, Worcestershire sauce, lemon juice, garlic and onion powder, Creole seasoning, salt, black pepper, smoked paprika, hot sauce, and diced green onions in a large bowl. If using canned tuna, you may want to mix in a drop or two of liquid smoke.
Whisk by hand or with an electric mixer until it reaches the preferred consistency. The more you whisk, the creamier it will be.
Chill in the fridge for 30-60 minutes so it firms up and develops flavor. Garnish with chopped parsley and enjoy with crackers and chips.

Canned tuna will work in a pinch as long as it has been well-drained.
Feel free to adjust the ratios of mayo to cream cheese to fit your family’s preference. The mayo will make it creamier, while the cream cheese will create a denser dip with a little more tang.
Liquid smoke provides that smoky flavor without having to smoke anything. However, start with just a drop, as it’s quite potent.
A pinch of Creole seasoning is a nice addition, and cayenne adds a little heat.
Please keep in mind that the nutritional data is an approximation and can vary greatly based on the ingredients used in the recipe.