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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 5:46 pm to SixthAndBarone
It's better when you catch your own tuna and make it yourself.
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 9:21 pm to bluebarracuda
quote:Recipe?
super easy to make at home yourself too
Posted on 8/8/22 at 9:27 pm to Jake88
kinda where I start
I don't add heavy cream and depending on who I'm making it for, I exclude the onions
I don't add heavy cream and depending on who I'm making it for, I exclude the onions
Posted on 8/8/22 at 9:32 pm to bluebarracuda
Keep it simple. From Harbor Docks:
1 quart water
1/4 cup salt
2 1/2 lbs. fresh yellowfin tuna
1 1/2 cups mayonnaise (can use more or less depending on your preferred consistency)
1 tablespoon black pepper
1 tablespoon garlic powder
Hot sauce to taste
Combine salt and water. Soak tuna steaks in a salt water brine for one hour before smoking. Transfer to a smoker and smoke until cooked through (do not overcook). Chop smoked tuna steaks to your desired consistency (rough chopped or finely chopped - Harbor Docks chops fine)
In a stainless steel mixing bowl, combine smoked tuna, mayonnaise, pepper and garlic powder and mix well. Harbor Docks doesn't use hot sauce in their recipe, but offers it tableside to be added for individual tastes.
1 quart water
1/4 cup salt
2 1/2 lbs. fresh yellowfin tuna
1 1/2 cups mayonnaise (can use more or less depending on your preferred consistency)
1 tablespoon black pepper
1 tablespoon garlic powder
Hot sauce to taste
Combine salt and water. Soak tuna steaks in a salt water brine for one hour before smoking. Transfer to a smoker and smoke until cooked through (do not overcook). Chop smoked tuna steaks to your desired consistency (rough chopped or finely chopped - Harbor Docks chops fine)
In a stainless steel mixing bowl, combine smoked tuna, mayonnaise, pepper and garlic powder and mix well. Harbor Docks doesn't use hot sauce in their recipe, but offers it tableside to be added for individual tastes.
Posted on 8/8/22 at 9:50 pm to SixthAndBarone
I like it with the added herbs. Either way will be delicious though 
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 8/9/22 at 8:15 am to Jake88
I use the recipe from Peche, though I've never done it with tuna, it comes out pretty good using snapper, cobia, amberjack, etc.
LINK
Ingredients
Smoked Tuna - 1 pound
Onion - 1/2 large, finely diced
Celery - 1 stalk, minced
Scallions - 2 large, thinly sliced
Jalapeno - 1, stemmed, seeded and diced
Mayonnaise - ½ cup
Sour Cream - ½ cup
Horseradish - 1 tablespoon, prepared
Worchestershire Sauce - ½ teaspoon
Creole Mustard - 2 tablespoons
Kosher salt - 1 teaspoon
Black Pepper - ½ teaspoon
Paprika - ½ teaspoon
1 lemon zested and juiced - 1 lemon
Hot Sauce - 1 tablespoon
LINK
Ingredients
Smoked Tuna - 1 pound
Onion - 1/2 large, finely diced
Celery - 1 stalk, minced
Scallions - 2 large, thinly sliced
Jalapeno - 1, stemmed, seeded and diced
Mayonnaise - ½ cup
Sour Cream - ½ cup
Horseradish - 1 tablespoon, prepared
Worchestershire Sauce - ½ teaspoon
Creole Mustard - 2 tablespoons
Kosher salt - 1 teaspoon
Black Pepper - ½ teaspoon
Paprika - ½ teaspoon
1 lemon zested and juiced - 1 lemon
Hot Sauce - 1 tablespoon
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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