Sep 03 2026
Restaurants›Alice's on Bayview›Alice's Smoked Tuna Dip Recipe

Alice's Smoked Tuna Dip Recipe

Inspired by Alice's on Bayview
Time1h
Serves6

Fresh flour tortilla chips & celery sticks, carrot sticks and jalapeño

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Ingredients

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Smoked Tuna Dip

To Serve

Method

Smoked Tuna Dip

  1. 1

    Prepare tuna

    Drain smoked tuna well and use a fork to flake it into small pieces. Remove any large bones or skin pieces as you go.

  2. 2

    Soften base

    In a medium bowl, beat the softened cream cheese with a rubber spatula or hand mixer until smooth. Add mayonnaise and Greek yogurt and whisk until fully combined and creamy.

  3. 3

    Combine flavorings

    Add lemon juice, Dijon mustard, smoked paprika, and hot sauce (if using). Stir to incorporate.

  4. 4

    Add aromatics and tuna

    Fold in the flaked smoked tuna, chopped capers, finely minced red onion, and chopped chives. Mix gently so tuna remains slightly chunky but evenly distributed.

  5. 5

    Season and adjust

    Season with sea salt and freshly ground black pepper. Taste and adjust acidity or salt: add up to 1 tsp more lemon juice or 1/2 tsp more salt if needed.

  6. 6

    Chill for melding

    Cover the bowl and refrigerate for at least 30 minutes (preferably 1 hour) to let flavors meld. This also firms the dip for easier scooping.

  7. 7

    Finish

    Before serving, drizzle the olive oil over the top and sprinkle extra chopped chives or parsley for color.

To Serve (Tortilla Chips & Veggies)

  1. 8

    Make fresh flour tortilla chips (oven)

    Preheat oven to 400°F (205°C). Stack tortillas and cut each into 8 wedges. Place wedges in a single layer on a baking sheet. Brush both sides lightly with vegetable oil and sprinkle a pinch of salt over them. Bake for 8–12 minutes, turning once halfway, until golden and crisp. Cool on a rack.

  2. 9

    Or fry tortilla chips (optional)

    Heat 1/2 inch oil in a skillet to 350°F (175°C). Fry tortilla wedges in batches until crisp and golden, 30–60 seconds per side. Drain on paper towels and salt immediately.

  3. 10

    Prepare vegetables

    Trim celery and carrot sticks into 3–4 inch lengths. If desired, cut carrots on a bias for more surface area. Thinly slice the jalapeño into rounds (remove seeds for less heat).

  4. 11

    Assemble

    Spoon the chilled smoked tuna dip into a serving bowl. Place tortilla chips, celery sticks, carrot sticks and jalapeño rounds on a platter around the bowl. Garnish the dip with extra chives/parsley and an extra pinch of smoked paprika if desired.

  5. 12

    Serve

    Serve immediately at room temperature with fresh chips and vegetables. Leftover dip keeps covered in the refrigerator for up to 3 days.

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