This Smoked Tuna Dip is a favorite around here for sure! The tuna turns perfectly flaky, the subtle smoky flavor adds depth, and a squeeze of fresh lime brightens every bite. It's simple, bold, and irresistible.
Have you ever tasted something and it takes you right back to a place? That is how this Smoked Tuna Dip is for my wife. One bite and she remembers the sound of the water and the feel of the salt on her skin. We had it at one of our favorite spots on the Gulf Coast called Seagrove Village Market, and we knew it was one I had to recreate!!
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Ingredients
The Best Smoked Tuna Dip Recipe Needs these Ingredients
- Ahi Tuna Steaks - These are only $5 at our local Aldi's! I buy them frozen and thaw them out as I need them.
- Jalapeño - Use pickled jalapeños or fresh jalapeños. If using fresh, remove the seeds before dicing.
- Seasonings - Paprika, Garlic Powder, Salt, and Black Pepper to season the tuna dip
- Cream Cheese - full-fat works best here
- Mayonnaise - for the extra creaminess needed
- Worcestershire Sauce - Adds a nice salty and savory flavor.
- Lime - Lime juice and lime zest will be used to add freshness to the tuna dip.
- Hot Sauce - Start with a minimal amount and add more to taste. We use Frank's Red Hot Sauce.
- Cilantro - Not just for flavor, but also for a topping to add a decorative pop of color. Use the stem and all for full flavor.
See recipe card for quantities.
Step-by-Step Instructions
How to make Smoked Tuna Dip
Everything you need to know is found in these easy-to-follow steps. After smoking the tuna, you simply mix and serve it with your favorite crackers.
Smoking the Tuna
- Preheat smoker or pellet grill to 225°F. Pat the tuna dry and place it on the smoker until it reaches an internal temperature of 145°F (about 1 hour). You can also grill or pan-sear the tuna and add liquid smoke to the dip to still get that smoky taste!
- Add in 8 oz of tuna to the food processor and rough chop the remaining 4 oz. Place roughly chopped to the side.
Pro Tip: This is a great dip to prepare a day ahead of guests arriving so that it will be perfectly chilled and ready to go! Makes entertaining a little bit easier.
Making the Dip
- Add the remaining ingredients to the food processor (cilantro sprigs, lime zest and juice, cream cheese, Worcestershire sauce, hot sauce, chopped jalapeños, mayo, salt, black pepper, garlic powder, and paprika).
- Puree the mixture in the food processor, then transfer to a mixing bowl. Stir in the 4 oz of chopped tuna and chill for 1 hour before serving for the best results.
Made this recipe? Let me know!
Equipment and Supplies
This recipe is easy to make with just the right tools!
- NutriBullet Blender I love this countertop blender for shakes, blending, and food prep in general.
- Glass Measuring Cups
- Pyrex Bowl set - I love these bowls for mixing and then serving right from them as well (I am all about saving some mess).
- Pit Boss Smoker - Has a heavy-duty steel body with porcelain-coated cast iron cooking grates for durability. Huge cooking surface and wi-fi / Bluetooth compatible.
- Smokin' Pecan Pellets - These are 100% Pecans! No added ingredients, and they burn slowly with minimal ash.
Serving Ideas
How to Serve Smoked Tuna Dip
- Classic Serving
- We love serving this dip as an appetizer with our favorite pita chips that are a little thicker to hold up to the tuna.
- The classic accompaniment would be a saltine cracker, and you can never go wrong with that.
- Fun and Creative Serving Ideas
- Serve alongside celery sticks, carrots, and cucumber as a dip.
- Spread this dip on sandwiches or wraps if you have leftovers (which is not likely at our house).
- Add a scoop of this dip on a bed of lettuce to make an easy salad.
Variations
- If you don't want to smoke your tuna, you can use Liquid Smoke. You can buy this at your local grocery store near the barbecue sauces. Just remember, a little goes a long way!
- Fresh Tuna is my favorite for this dip, but you can use a canned albacore or yellowtail tuna if you prefer.
Pro Tip: You can add some finely diced red onion or bell pepper to create a more chunky texture. Top with green onion or cilantro for a pop of color.
Tim's Recipe Tips
- I like to leave a piece of tuna out of the food processor so that I can dice it up to give the dip some texture.
- Make sure not to overmix. Just enough to incorporate the roughly chopped tuna!
- You will want to smoke your tuna until the internal temperature reaches 145°F. That usually takes me about an hour if my smoker is set to 225°F.
Feast of Seven Fishes
The Feast of Seven Fishes is a Christmas Eve tradition I grew up with, and it is one that still means so much to me. Every year, my mom would prepare seven different fish dishes for us all to share. I remember the kitchen filled with the incredible aroma as we all feasted together. I have so many wonderful memories from this tradition, and I now carry on this tradition every Christmas Eve with my own family. Below, you'll find some recipes that we make.
Storing Leftovers
To Refrigerate Tuna Dip
Store in an airtight container in the fridge for up to three days. This smoked tuna dip tastes even better the longer it sits.
To Freeze Tuna Dip
We recommend enjoying this dip fresh for the best flavor and texture. Freezing can sometimes change the consistency of the creamy ingredients. However, you are welcome to wrap and freeze the smoked tuna for up to 3 months.
Video of Recipe
More Dips
Recipe
Smoked Tuna Dip
Equipment
- Food Processor or blender
- Smoker or Pellet Grill optional (or use liquid smoke)
- Mixing Bowl
Ingredients
- 12 ounces Fresh Tuna
- 2 tablespoon Cilantro 5-6 springs
- 1 teaspoon Lime Zest ½ a lime
- 1 teaspoon Lime Juice
- 4 ounces Cream Cheese softened
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Picked Jalapeños chopped
- ½ cup Mayonaise
- 1 teaspoon Hot sauce
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- Crackers
Instructions
- Preheat smoker or pellet grill to 225°F. Pat tuna dry and place on the smoker until it reaches an internal temperature of 145°F (about 1 hour). You can also grill or pan sear the tuna and add liquid smoke to the dip to still get that smoky taste!
- Add in 8 oz of tuna to the food processor and rough chop the remaining 4 oz. Place rough chopped to the side.
- Add the remaining ingredients to the food processor (cilantro sprigs, lime zest and juice, cream cheese, Worcestershire sauce, hot sauce, chopped jalapeños, mayo, salt, black pepper, garlic powder and paprika).
- Puree the mixture in the food processor then transfer to a mixing bowl. Stir in the 4 oz of chopped tuna and chill for 1 hour before serving for best results.
Video
Notes
Nutrition
Frequently Asked Questions
I like to buy frozen wild-caught Ahi tuna in the grocery store. If you have an Aldi's nearby, I find they have the best option.
This dip will do better chilled. You will not want to overcook the Tuna in the warming process.
If you want to make the smoked tuna dip without cream cheese, you will need to add some Greek yogurt or sour cream to help with the creaminess. You could also blend some cottage cheese until smooth and add it to the dip. This is a very versatile recipe!
Yes, smoked trout will also make a delicious dip to enjoy! Other types of fish that could work are smoked salmon, swordfish, mahi mahi, or whitefish. Use whatever fish you love!
Chef Tim Clowers says
My wife's favorite dip by far..
Darby says
This dip is so good! Much more simple to make than I expected, even I can do it
CookitwithTim says
You sure can! And so many fun ways to serve it!
Kinsey Bates says
The best way to reminisce our summer girls trip!
CookitwithTim says
So glad this brings up sweet memories for you!
Shannon Bowden says
My mouth is watering just thinking about making this again, can't wait to share it with family this Thanksgiving holiday!
CookitwithTim says
You'll have to let me know how everyone loves it! It doesn't last long on our table haha!