Yellowfin Tuna Dip Recipe

Prep the tuna

Pat the yellowfin tuna dry with paper towels. Finely dice the tuna into small 1/8–1/4 inch pieces. Keep chilled until mixing.

Soften cream cheese

Ensure the cream cheese is softened at room temperature (about 20 minutes) so it blends smoothly.

Mix base

In a medium bowl, beat the softened cream cheese with the mayonnaise, lemon juice, Dijon mustard, minced shallot, garlic powder, kosher salt, and black pepper until smooth and slightly airy (use a fork or small whisk). Fold in the finely chopped chives.

Combine tuna and base

Gently fold the diced yellowfin tuna into the cream cheese mixture until evenly distributed. Taste and adjust seasoning (add up to 1/2 tsp more salt or a squeeze more lemon if desired). Chill the dip in the refrigerator while you prepare the glaze and shrimp (at least 15 minutes).

Make the glaze by combining crushed black, white, pink, and green peppercorns in a small ramekin. Add the dark soy sauce, honey, and a teaspoon of water; whisk until smooth. Warm the mixture gently in the microwave for 8–10 seconds or in a small saucepan over low heat for 30 seconds, just to marry flavors — do not boil. Set aside to cool slightly.

Season shrimp

Pat the shrimp dry. In a bowl toss the shrimp with smoked paprika, kosher salt, and black pepper.

Cook shrimp in Texas Pete butter

In a medium skillet over medium heat, melt the unsalted butter until foaming. Add Texas Pete hot sauce and stir to combine. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just firm (total 3–4 minutes depending on size). Spoon pan juices over shrimp. Remove from heat and keep warm.

Toss with glaze

Lightly brush or spoon a thin layer of the four pepper glaze over the cooked shrimp (reserve a small amount of glaze to finish the dip if desired). Toss gently to coat.

Plate the chilled tuna dip in a shallow serving bowl, smoothing the top with a spatula.

Arrange the warm glazed shrimp on top of the tuna dip in a ring or scattered pattern, allowing some shrimp to rest partially in the dip so their heat warms the top slightly.

Drizzle any remaining four pepper glaze sparingly over the shrimp and dip for visual contrast (about 1/2 tsp).

Sprinkle blue cheese crumbles over the shrimp and around the dip, then scatter extra sliced chives and finish with a light drizzle of olive oil.

Serve immediately with crackers or crostini alongside. Leftover dip (without shrimp) will keep covered in the refrigerator 24–48 hours; add freshly cooked shrimp when ready to serve.