Smoked Tuna Dip Recipe
Fresh Smoked Tuna Dip over Shredded Lettuce with Pico de Gallo & Jalapenos. Served with Tortilla Chips.
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Ingredients
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Smoked Tuna Dip
Pico de Gallo
Assembly & Garnishes
Method
Smoked Tuna Dip
- 1
Prepare tuna
Flake the smoked tuna into a medium mixing bowl, removing any stray bones and large pieces of skin. Break it into small, bite-sized flakes with a fork.
- 2
Soften base
In a separate bowl, combine the softened cream cheese, mayonnaise, and Greek yogurt. Whisk or beat with a fork until smooth and homogenous.
- 3
Add flavorings: Fold the flaked smoked tuna into the cream cheese mixture. Add lime juice, Dijon mustard, chopped capers, finely minced red onion, and chopped cilantro. Mix gently until evenly distributed.
- 4
Season and adjust: Stir in black pepper and 1 teaspoon sea salt. If the dip is too thick, add up to 1 tablespoon cold water, 1 teaspoon at a time, until spreadable but still creamy. Taste and adjust salt, pepper, or lime juice as needed.
- 5
Finish: Transfer the dip to a serving bowl and sprinkle the top with smoked paprika for color and a hint of smoky warmth.
Pico de Gallo
- 6
Combine ingredients: In a small bowl, mix the diced tomatoes, finely diced onion, chopped cilantro, and minced jalapeño.
- 7
Dress and season: Add 2 tablespoons fresh lime juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Toss gently to combine.
- 8
Rest: Let the pico sit at room temperature for 10–15 minutes to allow flavors to meld, then taste and adjust seasoning. If tomatoes are very watery, drain a little liquid before assembling.
Assembly & Serving
- 9
Plate the lettuce: Arrange shredded lettuce in the center of a large shallow serving platter or individual plates to form a bed for the dip.
- 10
Spoon the dip: Place the smoked tuna dip in a shallow bowl or mound it on top of the shredded lettuce, spreading it evenly.
- 11
Top with pico: Spoon the pico de gallo over half of the dip or arrange alongside so guests can choose. Scatter pickled jalapeño slices on top or to the side for extra heat.
- 12
Garnish and serve: Sprinkle extra cilantro leaves, a light dusting of smoked paprika, and arrange lime wedges around the platter. Serve immediately with tortilla chips for scooping.
- 13
Storage: Refrigerate any leftover dip in an airtight container for up to 2 days. Keep pico de gallo separate and consume within 1–2 days for best texture.