Smoked Tuna Dip Recipe

Prep the tuna

If your smoked tuna is in a whole piece, flake it into bite-sized pieces with a fork, removing any skin or large bones. Measure approximately 12 oz flaked tuna. Place the tuna in a medium mixing bowl.

Soften the cream cheese briefly in the microwave (10–15 seconds) if necessary so it mixes smoothly. Add the cream cheese, mayonnaise (1 cup), and Greek yogurt (1 tablespoon) to the bowl with the tuna.

Use a fork or a rubber spatula to gently fold and mash the mixture until mostly combined but still slightly chunky — you want texture, not a puree.

Add the finely minced red onion (2 tbsp) and chopped capers (2 tbsp) to the tuna mixture.

Stir in lemon juice (2 tbsp), Dijon mustard (1 tsp), Worcestershire sauce (1 tsp), and hot sauce (1 tsp) if using. Mix thoroughly so flavors are evenly distributed.

Taste for balance. The lemon and capers add brightness and saltiness; adjust by adding up to another 1 tsp lemon juice or 1/2 tsp Worcestershire if desired.

Fold in fresh dill (2 tbsp) and chives (2 tbsp). Season with black pepper (1 tsp) and Kosher salt (start with 1/2 tsp and increase to 1 tsp if needed). Mix until evenly incorporated.

Chill the dip at least 20–30 minutes in the refrigerator to let the flavors meld; cover the bowl with plastic wrap. For best flavor, chill 1–2 hours.

Before serving, transfer the dip to a serving bowl. Drizzle the top with extra-virgin olive oil (1 tsp), dust lightly with smoked paprika (1 tsp), and sprinkle lemon zest (1 tsp) if using.

Give the dip a final gentle stir if you pulled from refrigerated bowl and the mixture stiffened.

Serve the smoked tuna dip with crackers, crostini, or sliced baguette (about 1 cup) and vegetable crudité (about 2 cups). Keep chilled; leftovers keep in an airtight container in the refrigerator for up to 3 days.