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Buddy's smoked tuna dip
Posted on 8/8/22 at 4:02 pm
Posted on 8/8/22 at 4:02 pm
My sister brought me back a pint from Panama city.
It's one of those things where you tell yourself I'll just have some before dinner during cocktail hour and put it back in the refrigerator for later.
Nope, my meat and two will become leftovers.
A Ruffle won't get through this, gotta have a Ritz or Club cracker.
What impressed me was, this is not a dip, it's smoked and seasoned tuna.
It's one of those things where you tell yourself I'll just have some before dinner during cocktail hour and put it back in the refrigerator for later.
Nope, my meat and two will become leftovers.
A Ruffle won't get through this, gotta have a Ritz or Club cracker.
What impressed me was, this is not a dip, it's smoked and seasoned tuna.
This post was edited on 8/8/22 at 4:06 pm
7
Posted on 8/8/22 at 4:23 pm to nuwaydawg
Yep. Smoked tuna dip in the Destin area is well known. The real stuff is smoked yellowfin and a couple of ingredients. Usually very simple. Eat on a cracker with pickles. I order it every summer in Destin.
Posted on 8/8/22 at 5:57 pm to nuwaydawg
Posted on 8/8/22 at 9:02 pm to nuwaydawg
super easy to make at home yourself too
Posted on 8/8/22 at 10:22 pm to nuwaydawg
It's pretty common all along the gulf coast. You want a real treat? Try Ted Peters in St. Petersburg FL.
Posted on 1/11/23 at 7:30 am to nuwaydawg
I'm gonna try to make it...
But this is all I have to go by at the moment.
But this is all I have to go by at the moment.
Posted on 1/11/23 at 8:37 am to nuwaydawg
quote:
What impressed me was, this is not a dip, it's smoked and seasoned tuna.
My buddy smokes and cans fresh albacore and it was amazing. I'm planning on doing some with him to learn.
Posted on 1/15/23 at 12:50 pm to nuwaydawg
1st attempt
1/2 lb of tuna
Wet Brined ( 1 quart water, 1/4 cup kosher) for 1.5 hours. Let dry in fridge for about 2 hours.
Smoked with apple pellets at 170 for a while and temp was going up steadily. Got to about 114 and stalled. Cranked it up to 200 and it got to about 130 and stalled. Finished it at 250 bringing internal up to 140. Took way longer than I planned, almost 3 hours.
Tuna had good smoke flavor, but was very salty.
Let it sit over night.
Chopped/shredded it up (was kinda dry).
3/4 cup mayo
2 tsp lemon juice
2 tsp whorchestshire
2 tsp Crystal's hot sauce
1 tsp Cavenders Greek seasoning.
Overall not a bad first attempt. WAY too salty. Little too much mayo. Overcooked/dry.
Next attempt I'm going to brine in half the amount of salt. Smoke at 170 for about 1 hour, then crank to 250 and finish it off fast to 140. Only use 2/3 cup of mayo. Half a cup wasn't enough, but 3/4 was a bit to much.
1/2 lb of tuna
Wet Brined ( 1 quart water, 1/4 cup kosher) for 1.5 hours. Let dry in fridge for about 2 hours.
Smoked with apple pellets at 170 for a while and temp was going up steadily. Got to about 114 and stalled. Cranked it up to 200 and it got to about 130 and stalled. Finished it at 250 bringing internal up to 140. Took way longer than I planned, almost 3 hours.
Tuna had good smoke flavor, but was very salty.
Let it sit over night.
Chopped/shredded it up (was kinda dry).
3/4 cup mayo
2 tsp lemon juice
2 tsp whorchestshire
2 tsp Crystal's hot sauce
1 tsp Cavenders Greek seasoning.
Overall not a bad first attempt. WAY too salty. Little too much mayo. Overcooked/dry.
Next attempt I'm going to brine in half the amount of salt. Smoke at 170 for about 1 hour, then crank to 250 and finish it off fast to 140. Only use 2/3 cup of mayo. Half a cup wasn't enough, but 3/4 was a bit to much.
This post was edited on 1/15/23 at 12:52 pm
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