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 Dip And Potato Chips
- 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
- Start by adding the chunked tuna, green onions, fresh dill into a large mixing bowl.
- Now add the sour cream, yogurt, cream cheese and mayonnaise. Start mixing.
- Add the lemon juice and red wine vinegar along with the horse radish.
- Give it one final mix and place the dip into the refrigerator until needed.
Fry The Chips
- 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).
- 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.
- Add sea salt right after the chips are pulled from the frying oil.
- Place the chips in a bowl, along side a bowl of smoked tuna dip.
- Garnish the dip with chopped green onions and freshly crackled black pepper.
- Insert chips into smoked tuna dip and go town.
Don’t forget to leave some for the rest of the family!