This is my favorite thing to order at restaurants when I am in Florida. I went to Rosemary in March, and just got back from Panama City Beach. Every restaurant offers their version of smoked tuna dip. Some are better than others but this recipe is pretty similar to the best one that I had. I took a bite and gave myself a little pat on the back.
This dish is best served cold. We just eat it for lunch but you could also bring it to a pot luck as an appetizer or to a football game. I promise people will come find you and need the secrets.
Smoked Tuna Dip
3/4 c white wine
1/3 cup coconut aminos
8 cans albacore tuna (line and pole caught is the best)
1 block of cream cheese (softened)
1/2 cup avocado mayo
2 tsp dried dill
optional 1 TBS Tabasco or pepper sauce
Heat your smoker to 250 degrees. Set your cream cheese out to soften. Strain the liquid off of the tuna. In heat safe baking dish, add the tuna, the white wine, and the coconut aminos. Mix and coat the tuna. When the smoker is smoking, add the tuna and let it smoke for 1 hour. Depending on how much smoke flavor you want. The liquid will evaporate.
Add the cream cheese, mayo, dill, and tuna to a mixing bowl and mix until combined. I use my kitchen aid and whip attachment. If you like a little spice, add the pepper sauce.
Serve with tomatoes and jalapeños, crackers or chips. ALL perfect choices.