Smoke Tuna Dip & Homemade Potato Chips

Did you know there are 6.7 million searches on Google for “homemade smoked tuna dip recipe”?  I’m assuming some searchers are using store bought smoked fish to make their dips. But there’s a huge number of fishermen searching too. After all, they catch and then smoke their own tuna and love eating it in a variety of ways. So, they must be searching for new recipes all the time. That’s where this video recipe can help.

If you’re one of the 6.7 million people relying on a set recipe for your dip(smoked tuna dip), prepare to be liberated. Here’s how. There are some simple cooking fundamentals that are used in creating most tuna dips. And once learned, the varieties of dip you can make will be endless. 

You can use mayonnaise, yogurt, sour cream, or a cream cheese base. And then add lemon, lime, orange juice, balsamic, white or red wine vinegar. You can also add vegetables and herbs. The choices are endless.

One of the joys of cooking is improvising. Learn a few basic principals with this recipe, and watch the variety of your smoked tuna dips grow and grow. It all starts here with how to make a homemade smoked tuna dip.

smoked tuna dipSmoked Tuna Dip And Potato Chips

Serves 4

  • 1 Pound smoked tuna, chunked
  • 2 Bundles of green onions, chopped
  • 1 Bundle of fresh dill, chopped
  • 4 ounces of cream cheese
  • 3 Tbsp. Greek yogurt
  • 3 Tbsp. mayonnaise
  • 3 Tbsp. sour cream
  • 1 lemon’s juice
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. prepared horse radish
  • ½ gallon of peanut oil
  • 2 Russet potatoes, thinly sliced and immediately placed into a large bowl of water
  • 2 Sweet potatoes, thinly sliced and immediately placed into a large bowl of water
  • ½ gallon peanut oil
  • Sea Salt
  • Coarse black pepper

Directions

  1. Start by adding the chunked tuna, green onions, fresh dill into a large mixing bowl.
  2. Now add the sour cream, yogurt, cream cheese and mayonnaise. Start mixing.
  3. Add the lemon juice and red wine vinegar along with the horse radish.
  4. Give it one final mix and place the dip into the refrigerator until needed.

Fry The Chips

  1. Allow the cut potato chips to sit in the bowl of cold water for at least 10 minutes (this will allow the potato starches to migrate into the water, resulting in a crispier fried chip).
  2. Heat the oil to 360F and begin frying the potato chips in small batches (this will help prevent the oil from dropping in temperature). Fry until golden brown.
  3. Add sea salt right after the chips are pulled from the frying oil.
  4. Place the chips in a bowl, along side a bowl of smoked tuna dip.
  5. Garnish the dip with chopped green onions and freshly crackled black pepper.
  6. Insert chips into smoked tuna dip and go town.

Don’t forget to leave some for the rest of the family!

Fisherman's Belly

Please visit Fisherman’s Belly for many more delicious recipes and unique ideas for preparing your seafood and fresh catch or visit the “FishermansBellyChannel” on Youtube to subscribe for weekly updates: http://bit.ly/2x2Zom3

More great recipes from Fisherman’s Belly on BD.

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Fisherman's Belly is the brainchild of Yanni Hassir, a SoCal waterman whose passion extends from the ocean to his kitchen. FishermansBelly.com offers a growing list of seasonal SoCal sport fish recipes. There are tips and tricks for cooking yellowtail, rockfish, white seabass, halibut, lobster, tuna, trout, and more. Every recipe is easy to follow, and made from everyday ingredients packed with flavor. In addition, enjoy Yanni and his buddies' SoCal fishing adventures. As a full blooded Greek, Yanni's thirst for the sea and its bounty can be attributed to his ancient fish-eating ancestors. Yanni learned to cook from his mother who was a sous chef at the King's Palace in Greece. Yanni uses big flavors, imagination, and his latest catch to please his family, friends, and of course his own belly.