At a glance
Flake 8 oz of smoked tuna into a mix of cream cheese, mayonnaise and sour cream with lemon, hot sauce, onion, dill and a pinch of Old Bay. Chill it for an hour and serve it with crackers and celery. It keeps for 3 to 4 days in the fridge.
Smoked fish dip is a Florida institution, served in fish shacks and dockside bars with saltines and pickled jalapenos. Made with smoked tuna, it is meaty, creamy and smoky, and it is the best possible use for leftover or frozen smoked tuna.
Smoked tuna for dip
Homemade hot smoked tuna is ideal. Follow our smoked tuna guide and save a steak or two for dip. Store bought smoked tuna works well too. If you have frozen smoked tuna, thaw it in the fridge first. As our guide on freezing smoked tuna explains, freezing softens the texture slightly, which does not matter in a dip.
Getting the texture right
Mix the creamy base until it is smooth first, then fold the tuna in gently. You want visible flakes of fish, not a paste. If you prefer a smoother dip, pulse it briefly in a food processor.
Recipe
Smoked Tuna Dip
- Prep
- 15 min
- Rest
- 1 hr
- Total
- 1 hr 15 min
- Makes
- About 2 cups (6 to 8 servings)
- Chill for at least 1 hour
- Keeps 3 to 4 days in the fridge
Ingredients
- 8 oz (225 g) smoked tuna, flaked
- 4 oz (115 g) cream cheese, softened
- 1/3 cup (80 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce, or to taste
- 2 tbsp finely chopped red onion or scallion
- 1 tbsp chopped fresh dill or parsley
- 1/4 tsp Old Bay seasoning or smoked paprika
- Black pepper, to taste
- Crackers, celery and pickled jalapenos, to serve
Equipment
- Mixing bowl
- Fork
Method
- Flake the smoked tuna with a fork, removing any skin or dark bloodline.
- Beat the cream cheese, mayonnaise and sour cream together until smooth.
- Stir in the lemon juice, Worcestershire sauce, hot sauce, onion, dill and Old Bay.
- Fold in the tuna, leaving some texture. Season with pepper. It should not need salt.
- Cover and chill for at least 1 hour so the flavors come together.
- Serve cold with crackers, celery and pickled jalapenos.
Notes
- Thawed frozen smoked tuna is ideal for dip, because the slightly softer texture does not matter.
- Keep the dip in the fridge and eat it within 3 to 4 days. Do not leave it out for more than 2 hours.
Serving ideas
- Saltine crackers, the Florida classic.
- Celery, cucumber and bell pepper strips.
- Pickled jalapenos and a few dashes of hot sauce.
- Spread on toasted bagels or stuffed into a sandwich.
Frequently asked questions
How long does smoked tuna dip last?
3 to 4 days in a covered container in the fridge. Do not leave it at room temperature for more than 2 hours.
Can I freeze smoked tuna dip?
It is not ideal, because the cream cheese and mayonnaise separate when thawed. Freeze the smoked tuna instead and make the dip fresh.
Can I use other smoked fish?
Yes. Smoked mackerel, kingfish, salmon and mullet all make excellent dip with the same recipe.