Smoked Tuna Dip Recipe
housemade slow-smoked tuna, cream cheese, mayo, cajun seasoning, crackers
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Ingredients
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Smoked Tuna Base
Dip Mix
To Serve
Method
Smoked Tuna Base
Prepare and brine (optional quick cure)
Pat the tuna dry with paper towels. Rub the tuna with olive oil, then sprinkle the kosher salt and black pepper evenly over all sides. If you prefer a slight cure, sprinkle salt and let rest 20 minutes in the refrigerator, then pat off any moisture.
Preheat smoker
Prepare your smoker for low-temperature smoking at 180–200°F (82–93°C). If using a grill, set up for indirect heat and place soaked wood chips in a smoker box or foil pouch with holes.
Smoke the tuna
Place the tuna on the smoker grate away from direct heat. Smoke at 180–200°F for 30–45 minutes, until the tuna reaches an internal temperature of 125°F for medium-rare to 140°F for more done. The exterior should take on a light smoky color; the interior can remain slightly pink.
Dip Mix
Soften and combine base
In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or whisk. Add the mayonnaise and beat until fully combined and silky.
Season
Stir in the lemon juice, Worcestershire sauce, Dijon mustard, cajun seasoning, hot sauce (if using), and freshly ground black pepper. Taste and adjust cajun seasoning or lemon to preference—dip should be moderately seasoned with a gentle tang.
Add aromatics and tuna
Fold in the flaked smoked tuna, chopped scallions (reserve a few for garnish), and chopped capers if using. Mix gently so you retain some texture; the dip should be chunky rather than puréed. If the mixture seems too thick, add up to 1–2 tablespoons of the reserved tuna juices or a little extra mayonnaise to reach desired creaminess.
Chill for flavors to meld
Cover the bowl and refrigerate the dip for at least 1 hour (preferably 2–4 hours) to allow the smoky flavor and seasonings to meld. This also firms the dip slightly for easier spreading.
To Serve
Finish and garnish
Transfer the chilled smoked tuna dip to a serving bowl. Garnish with reserved sliced scallions, chopped parsley (or extra scallions), and a light dusting of cajun seasoning or cracked black pepper. Place lemon wedges alongside for squeezing.
Serve
Serve with crackers, toasted baguette slices, or crudités. Leftovers can be refrigerated in an airtight container for up to 3 days.