Smoked Yellowfin Tuna Dip Recipe

Prepare tuna

Flake the smoked yellowfin tuna with a fork into medium-small pieces, removing any large bones. Place the flaked tuna in a medium mixing bowl.

Soften and combine bases

In a separate bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, mayonnaise, lemon juice and Dijon mustard; whisk until the mixture is creamy and homogenous.

Add the creamy mixture to the bowl with flaked tuna. Fold gently with a rubber spatula until the tuna is evenly coated but still has texture—do not purée.

Prepare aromatics

Add the finely minced shallot, minced garlic, chopped capers (reserve 1 tsp for garnish), chopped dill, and sliced chives to the tuna-cream mixture.

Season the dip with kosher salt, freshly ground black pepper, and optional hot sauce. Fold everything together and taste; adjust lemon, salt or pepper as needed. The dip should be bright, slightly tangy, and well seasoned.

For a smoother texture, pulse the mixture in a food processor 2–3 short times, checking texture between pulses. For a chunkier dip, simply mix by hand until combined.

Transfer the smoked yellowfin tuna dip to a serving bowl. Make a shallow well in the center and drizzle the extra-virgin olive oil over the top. Sprinkle the reserved capers and a few extra snips of chives and a pinch of dill over the surface for garnish.

Serve chilled or at room temperature with crackers or toasted baguette slices and lemon wedges on the side. Recommend allowing the dip to rest refrigerated for 20–30 minutes before serving so flavors mingle.

Store leftovers covered in the refrigerator for up to 3 days. Stir gently before serving again.