This little plate of deliciousness is so satisfying but yet good for you! My husband caught a tuna in Venice, LA last fall and we have been eating off it all year long. It’s been a long time since we’ve been able to eat dairy, so I knew as soon as we started re-introducing this would be one of the first things I made! You can’t beat a good smoked tuna dip. It’s great for lunch, snack and an excellent appetizer. There are so many ways to dress it up or just eat it plain with a cracker!
Smoked Tuna Dip:
2 cups smoked tuna filets – shredded*
2-3 tbs mayo
2-3 tbs sour cream
1 tsp apple cider vinegar
1/2 tsp hot sauce or season to taste
1 tsp chopped dill (we used fresh)
2 tsp cajun spice seasoning or season to taste
1/2 tsp garlic powder (omit if your cajun seasoning has garlic)
Celtic sea salt — season to taste**
Sprinkle with smoked paprika
*If you have access to a smoker then the best way to make the dip is to cook fresh tuna filets on a smoker. Coat in oil of choice – sprinkle with salt/pepper and cajun spices. Smoke until filets are cooked all the way through. If you don’t have a smoker then you can grill filets and add liquid smoke. Just make sure to buy a brand that is all natural, with nothing else added. I think canned tuna with liquid smoke would probably work too but I wouldn’t think it would be quite as flavorful. I’ve not tried with a can so I can’t say for sure – but if it’s your only option then it’s worth a try! For GAPS – only use smoked filets – liquid smoke is not legal.
**If you salted your filets or your cajun spice seasoning has salt in it then you may not need any extra salt. Just season as necessary.
- Shred filets until the tuna is finely chopped up.
- Starting with 2 tbs of mayo and 2 tbs of sour cream, add to the shredded tuna and stir well. Depending on desired consistency add additional mayo and sour cream. I personally prefer mine creamy using 3 tbs of each.
- Next add ACV, hot sauce, cajun seasoning, garlic and salt. Stir well to incorporate. The cajun seasoning can be adjusted to taste depending on if you used a lot to cook the filets with.