Smoked Tuna Dip Recipe - Whole Kitchen Sink (2024)

FAQs

What is tuna dip made of? ›

It is usually made with oil-packed tuna and either mayonnaise, butter, or soft kind of soft, spreadable cheese. You blend it in a food processor with some capers, lemon juice and anchovies, although I think you could easily do without them. So easy! We would serve this dip with crostini (i.e. toast.)

Shelf life.

Smoked seafood will keep three months if properly refrigerated.

There are several methods for smoking tuna without a smoker. You can use a stovetop smoker, a charcoal grill, a gas grill, or even a regular oven to achieve delicious smoked tuna.

Tuna is a large, pelagic fish that is present throughout the world. They can spoil quickly, so people have been smoking these large oceanic apex predators for thousands of years to preserve their meat. Most species of tuna are best hot smoked.

Set the smoked to 250 degrees Fahrenheit and add wood chips. We suggest using a smoking wood of mild flavour, like apple or cherry, to best flavour the tuna. Smoke. Cook for about one hour.

Directions. Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.

High Protein Content: Smoked tuna contains a high amount of protein, making it a good source for those following a protein-rich diet. It contains 20-30% protein, similar to other forms of tuna, such as canned tuna, and is an excellent source of essential amino acids.

We suggest using a smoking wood of mild flavor, like apple or cherry, to best flavor the tuna. Cook for about one hour. To ensure that tuna smokes evenly on all sides, roast steaks on an elevated surface, like a rack placed in a dish pan, or flip steaks once during cooking.

Canned fish — such as tuna, salmon, and sardines — can last up to three years after they're packaged. Why? "Canning foods removes all air and places it in vacuum-sealed containers that are then heat processed," says Rumsey. "This destroys microorganisms and prevents new bacteria from getting in."

What fish is easiest to smoke? ›

Oily fish are ideal for smoking, and my favorites include bluefish, mackerel, bonito, rainbow trout and salmon. (I recently made a batch with fresh lake trout and it was phenomenal.) Always leave the skin on, as it will help prevent the fillets from sticking to the grates.

The cold smoke doesn't actually cook the fish, so it's left with an almost raw-like texture. That's typically what you find in the flat, vacuum-sealed packs at the grocery store (it's usually noted on the package).

Flavor Profile:

Smoked tuna is renowned for its bold and smoky flavor. It undergoes a smoking process that imparts a rich, savory essence with hints of wood or the type of wood chips used in smoking. The smokiness elevates its taste, making it a favorite for those seeking a robust tuna experience.

If you made too much tuna for your event or just made it to freeze and have some on hand for later, place your smoked tuna dip into an airtight container, cover, and freeze. Try to get as much of the air out of the container as possible to keep best in the freezer.

If you're a fan of canned tuna, you'll be happy to know it's safe and ready to eat straight out of the can since it is pre-cooked for your convenience. Canned tuna is a wonderful seafood option, considering not everyone has access to fresh fish, not to mention it's super affordable.

Refrigeration. To avoid any confusion, refrigeration refers to storage within your refrigerator or fridge. Now that we've gotten that out of the way… Upon purchase, it's imperative to refrigerate smoked fish within three hours to maintain its freshness and quality (shorter on a hot day).

Salmon can benefit your health thanks to its high content of omega-3 fats and vitamin D. Tuna is lower in calories but also contains more mercury. Thus, pregnant women and children should limit the amount of tuna they eat.

By dry brining, you are pulling moisture from the fish and curing with the ingredients, effectively kick-starting the preservation process. In contrast, a wet brine soaks the fish in a seasoned salt solution to ensure that it retains moisture during the smoking process.

Katsuobushi (Japanese: 鰹節) is simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as bonito flakes or broadly as okaka (おかか).

Mix cream cheese, 1 1/2 cups of the cheese, Hot Sauce, green onion, garlic and 1 tablespoon of the parsley in medium bowl until well blended. Add shrimp and crab meat; stir gently to mix.

What is fish dip made of? ›

Fish dips come in different variations. It typically consists of smoked fish, mayo, onion or scallions, celery, peppers, lemon juice, cream cheese, or sour cream. Some recipes may also incorporate Worcestershire, relish, or capers. It is often enjoyed with crackers, bread, or cut-up vegetables.

If you have dietary restrictions or allergies to any of these ingredients, try our StarKist Selects products, in water and in E.V.O.O., in cans or in pouches. These products contain just tuna, water and sea salt, or tuna, extra virgin olive oil and sea salt.

Tuna is a healthy food. But when folks make tuna salad, they tend to go overboard on the mayo adding tons of extra calories and fat. One cup of mayo has a whopping 1440 calories, 160 grams fat, and 24 grams saturated fat. It'll also tack on almost 50 percent of your daily recommended amount of sodium.