Smoked Tuna Dip Recipe
Yellow Fin Tuna in all its glory!
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Ingredients
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Smoked Tuna Base
Aromatics & Herbs
Finishing & Garnish
Method
Smoked Tuna Base
- 1
Prep tuna and soft base
Flake the smoked yellowfin tuna into a medium bowl, removing any stray bones. Let the cream cheese sit at room temperature 10–15 minutes so it's easily mashable. In a separate bowl, whisk together the softened cream cheese, Greek yogurt, mayonnaise, lemon juice, Dijon mustard, hot sauce, black pepper, and sea salt until smooth and slightly airy.
- 2
Combine
Fold the flaked smoked tuna into the cream cheese mixture using a rubber spatula, leaving some larger flakes for texture. Taste and adjust seasoning (add up to 1/4 tsp more salt or 1/2 tsp more lemon juice if desired).
Aromatics & Herbs
- 3
- 4
Finishing & Garnish
- 5
Adjust texture and chill
If the dip feels too thick, stir in 1–2 teaspoons of water or additional lemon juice until you reach a scoopable, spreadable consistency. Transfer the dip to a serving bowl, cover, and chill in the refrigerator for at least 30 minutes to let flavors meld (up to 4 hours).
- 6
Finish and serve
Just before serving, drizzle the extra-virgin olive oil over the top, sprinkle the reserved chives and capers, add the lemon zest and a light dusting of smoked paprika. Serve chilled or at cool room temperature with toasted baguette slices or crackers.