New recipes

Smoky tuna dip recipe

Smoky tuna dip recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Fish starters

A delicious and creamy tuna dip. Serve chilled with crackers.

2 people made this

IngredientsServes: 6

  • 230g softened cream cheese
  • 2 tablespoons soured cream
  • 350g tinned tuna, drained
  • 1/2 teaspoon paprika
  • a few drops liquid smoke, or to taste
  • 1 tablespoon chopped fresh chives
  • salt, to taste
  • garlic granules, to taste

MethodPrep:10min ›Ready in:10min

  1. In a bowl mix together cream cheese and soured cream with an electric hand mixer, until light and fluffy. Add tuna, paprika, liquid smoke and chives and stir well. Season with salt and garlic granules to taste. Serve immediately or chill in the fridge until you are ready to serve.


Liquid smoke may not be available in your local shops. Try searching online or in speciality shops.
Garlic powder may not be available in your local shops. Try searching online or in speciality shops. In a pinch add just a little minced fresh garlic.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Smoked Tuna Dip or Spread Recipe

A great dip that can double as a sandwich spread. We are trying to control calories so I have used some nonfat choices but feel free to use the regular variety. This is very good.

  • tuna
  • easy
  • smoky
  • savory
  • none

Schedule your weekly meals and get auto-generated shopping lists.

  • 6 oz nonfat cream cheese, at room temperature
  • 1/4 c. nonfat sour cream
  • 1 clove garlic minced
  • 1/2 teas salt
  • 1/2 teas cracked pepper
  • 2 green onions, white and green parts chopped
  • 1 package hickory smoked tuna (Starkist foil pack is good)
  • Crackers or crudites for dipping


  • 6 oz nonfat cream cheese, at room temperature shopping list
  • 1/4 c. nonfat sour creamshopping list
  • 1 clove garlic minced shopping list
  • 1/2 teassaltshopping list
  • 1/2 teascracked peppershopping list
  • 2 green onions, white and green parts chopped shopping list
  • 1 package hickory smoked tuna (Starkist foil pack is good) shopping list or crudites for dipping shopping list

How to make it

  • Combine sour cream, cream cheese, garlic, salt, and pepper
  • Blend with a blender until smooth
  • Fold in tuna and green onions
  • Let set for an hour before serving.
  • This is tasty. Works equal well as a sandwich spread.
People Who Like This Dish 10
  • anitapicositaNowhere, Us
  • sparow64Sweetwater, TN
  • ChristineRobinettUnion, Kentucky
  • crazeecndnEdmonton, CA
  • lacrenshawHorsham, PA
  • dragonwings647Duchesne, UT
  • fredlincNE
  • mjcmcookBeach City, CA
  • gagagritsIrmo, SC
  • bojangles42Rochester, MN
  • Show up here?Review or Bookmark it! ✔

I love the ingredients in this "5"FORK.
recipe! Lucky for me that I live close to
a 'Trader Joe's' Market here in
Southern Calif.

Their brand of canned
'Smoked Tuna' will be just perfect for
this recipe

Thank-you so much for sharing

The Cook

The Rating

Bo this sounds absolutely delicious, I have never tried the flavored tuna in the foil pack, but I go shopping tomorrow and will buy some. Thanks for the great post, I am always trying to cut calories.

I love the ingredients in this "5"FORK.
recipe! Lucky for me that I live close to
a 'Trader Joe's' Market here in
Southern Calif.

Their brand of canned
'Smoked Tuna' will be just perfect for
this recipe

I like this one! I'd try this with regular tuna instead of the smoked since we aren't fans of "smoky".. This sounds great, bo! My thanks and my 5!

Four Sisters Dish

Y’all know, from a recent post of mine, that my husband and I recently went on a trip to Grayton Beach, Florida. Such a lovely little laid-back beach town. We ate at some great restaurants while we were there, the first of which was called The Red Bar. It’s a local dive that was packed with tourists and locals alike. Their menu was a bit of a shock, as it was written on a chalkboard that they bring to your table. Apparently it changes daily! They had a couple of appetizers, around 5 entrees, and 2 or 3 desserts to choose from. One of the appetizers was Smoked Tuna Dip. Confession: I didn’t order it I went for the artichoke dip instead (which was also amazing), but my friend ordered the tuna dip. Of course she shared, and, OMG, I was hooked. We proceeded to order Smoked Tuna Dip at every restaurant we visited in the Grayton Beach area for the rest of the weekend. I guess it’s a Florida thing? Sadly, we don’t get smoked tuna dip in Oklahoma…I guess that’s due to the lack of fresh tuna. Bummer. So, I’ve done the next best thing and developed a recipe using packaged smoked tuna. You’re welcome. I mean, it’s not fresh from the sea, but it’s Okie style and, dare I say, it’s just as good!

  • 2 pouches (2.6 oz. each) smoked white albacore tuna (I do not recommend canned tuna)
  • 2 oz. 1/3 less fat cream cheese, softened
  • 3 T. light mayonnaise
  • 1 tsp. Worcestershire sauce
  • ¼ tsp. liquid smoke, optional (but it makes it more smoky)
  • ¼ tsp. creole seasoning or seasoned salt
  • 2 tsp. smoked paprika, plus a dash for garnish
  • ¼ tsp. garlic powder
  • about a tsp. of fresh lemon juice


  1. Mix all ingredients until smooth.
  2. Garnish with a dash of smoked paprika.
  3. Serve with pita chips or saltine crackers.

WW Freestyle Info.: This makes 5 servings of ¼ cup each. Each serving is 3 points.

Smoky tuna dip – a healthy snack

In Alaska we are pretty seafood-centric. Although we have more than 47,000 miles of shoreline my husband doesn’t like seafood so I rarely cook with it.

I have access to Alaska halibut and salmon, but sometimes I just want a good old-fashioned can of tuna. Recently I was in Mexico and a friend served up a dip made with smoked mackerel. I don’t have any smoked fish lying around my freezer so I tried my own tuna dip. With a tiny amount of liquid smoke and just a few other ingredients I came up with a smoky, delicious tuna salad that’s perfect for a mid-afternoon snack — and it’s healthy too!

I love tuna packed in oil, but that can run pretty expensive at our local fancy grocery store. The big grocery store carries the next best thing for about $2.50 a can.

You can use any can of tuna you’d like.

Smoky tuna dip

  • 1 can of tuna
  • 1 teaspoon of chile in adobo sauce
  • 1.5 teaspoons lime juice
  • 1 tablespoon mayonnaise
  • 1 tablespoon plain, Greek yogurt
  • 1/8 teaspoon liquid smoke
  • 2 teaspoons capers
  • salt and pepper to taste

Drain the tuna and place in a small mixing bowl. Combine all the other ingredients. Serve with corn chips or crackers.

Key West Kayak Fishing has a phenomenal video that walks through every process of making smoked kingfish dip.

If you’ve never made a smoked fish dip, this is a great video to start with.

This is a longer video, but it is worth your time if you’re totally clueless when it comes to smoking fish or making smoked fish dip!

Sign up for FREE to receive the latest saltwater fishing videos, tutorials, product reviews, and fishing product discounts!

English pea puree

2 lbs english peas in their shell

Set a large pot of water to boil. while waiting for the water shell the peas (if english peas aren’t in season you can also sub in half cup thawed frozen peas). Once the water comes to a boil season the water with a small handful of salt. Quickly blanch the peas in the water for 60 seconds then drain on to a sheet tray until cooled. In a food processor or blender mix together the peas, lemon juice and zest and mint. While blending the mixture slowly add in the olive oil and then season with salt to taste. Serve in a bowl as a dip alongside trout or spread on a tartine paired with trout and vegetables.

Smoky Tuna-Stuffed Piquillo Peppers

This simple, yet impressive tapa—starring luscious, succulent Bonito del Norte tuna from Conservas Ortiz—comes together in under a half hour for easy Spanish-Style entertaining. Make it a tapas party! Just add a platter of Spanish cheeses, spicy cured chorizo, olives and Marcona Almonds. Make a pitcher (or two!) of sangria, invite some friends over and enjoy a leisurely evening in Spain, no plane ticket required.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes


  • 1/3 cup good-quality mayonnaise
  • 3/4 teaspoon Las Hermanas Pimentón de La Vera DOP, plus more to taste
  • One 8.8-ounce tin Bonito del Norte Tuna from Conservas Ortiz, lightly drained
  • 2 tablespoons celery, minced
  • 1 tablespoon shallot, minced
  • Sea salt, to taste
  • One 7.6-ounce jar Organic Piquillo Peppers, drained
  • Spanish extra virgin olive oil, such as Vieiru, for finishing


In a medium bowl, whisk together the mayonnaise and the Pimentón de La Vera until smooth. Add the lightly drained tuna and mash with a fork, breaking up any big pieces of tuna, and mix until the tuna is fully coated in the smoky mayonnaise mixture. Stir in the minced celery and shallot. Taste and adjust seasonings, if necessary.

To stuff the peppers, gently open the stem end of the piquillo pepper and, using a small spoon, fill with about a tablespoon of the smoky tuna mixture. Repeat with the remaining piquillo peppers. Arrange the finished stuffed peppers on a serving platter and garnish with a drizzle of extra virgin olive oil.

MARKET HALL FOODS has been sourcing and sharing the world's best flavors for more than 25 years. Our family of businesses make up the shops at Rockridge Market Hall in Oakland, CA, where we are dedicated to finding ever more reasons to eat great food.
Learn more.

Can you Cook Smoked Queso on the Grill?

If you don’t have a smoker, you can use your grill for this smoked queso recipe. To do so, add a smoke box with pecan wood chips to one side of the grill only and light the grill where on the side with the smoke box and preheat to 220 degrees F. Leave the other side off for indirect heat. Place queso dip on opposite side of smoke box on indirect heat. Close grill and cook for 1 1/2 – 2 hours at 220 degrees F stirring every half hour.

Table of contents

This smoked fish dip recipe is an easy appetizer to make. The hardest part is finding the smoked fish if you're not in an area with a lot of seafood. I've found frozen smoked whitefish in my local grocer but I've also used both fresh smoked salmon, which is more readily available, and smoked tuna fish in pouches. The best fish to use is a fatty fish, but almost any type of fish will work, as long as it has a hearty flavor to impart to the dip.

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 5 oz crumbled blue cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper

Preheat oven to 400 degrees. Melt butter and add to a gallon freezer bag.

Wash wings and pat dry, then add to the freezer bag with melted butter. Seal bag and shake around until all wings are fully coated with melted butter.

In a small bowl, add seasonings for wings. Mix well until fully combined.

Add half the bowl of seasonings to the bag of chicken, then seal the bag. Shake around until fully coated, then do it again with the remaining seasonings.

Line a baking sheet with heavy duty aluminum foil, then lightly spray with nonstick cooking spray. Assemble the wings on the sheet then bake for 25 minutes in the preheated oven.

Flip wings over, then bake an additional 25 minutes. The first time you flip them there will be a lot of liquid in the bottom of the baking sheet. Don’t drain it out, because after the second half of cooking the wings will be sticky and the juice will cook through and absorb back into the wings making them sticky.

While the wings are baking, mix together all of the ingredients for the blue cheese dip. Place all ingredients in a bowl together, then stir together. Cover and refrigerate until ready to serve.

Once wings are done, remove from oven to let cool.

Serve with blue cheese dip.

Sprinkle wings with chopped chives, if desired. Refrigerate any unused dip, this recipe makes more than is used for wings alone. This dip is also great with vegetables!


  1. Plutus

    I mean you are not right. I can defend my position. Write to me in PM, we will handle it.

  2. Ezechiel

    Yes, almost the same thing.

  3. Ephron

    Why is this the only way? I am pondering how we can clarify this review.

  4. Denney

    the Incomparable answer)

  5. Camlann

    The question is interesting, I too will take part in discussion. Together we can come to a right answer.

  6. Meztik

    I am very grateful to you for the information.

  7. Atl

    Between us speaking, in my opinion, it is obvious. I will not begin to speak on this theme.

Write a message