Smoked Tuna Dip

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Medium Fresh Tuna Steak

3 Tbsp

Salted Butter

2 cups

Cream Cheese , softened

1

Lemon , juiced

3 Tbsp juice per 6 servings

3 Tbsp

Fresh Parsley

1/4 cup

Red Onions

1/4 cup

Celery

1 cup

Bell Peppers

1 Tbsp

Blackening Seasoning

I used Frog Bone Blackened Seasoning

1 Tbsp

All-Purpose Seasoning

I used Frog Bone

1 Tbsp

Worcestershire Sauce

to taste

Crackers

to taste

Celery

to taste

Butter , melted

Cooking Instructions

HIDE IMAGES

Step 1

Get the grill to 210 degrees F (100 degrees C) with a apple wood chips and deflector plate in place. Melt Salted Butter (3 Tbsp) and set aside.

Step 2

In a bowl, combine the Blackening Seasoning (1/2 Tbsp) and All-Purpose Seasoning (1/2 Tbsp) then season Fresh Tuna Steak (2) on both sides.

Step 3

Smoke for 45 minutes and baste with Butter (to taste) .

Step 4

Flip the tuna steaks, baste with butter and smoke for another 30 minutes. As it smokes, dice the Bell Peppers (1 cup) , Red Onions (1/4 cup) , and Celery (1/4 cup) , and chop the Fresh Parsley (3 Tbsp) . Set these aside for later.

Step 5

Baste with melted butter and smoke for another 25 minutes. Tuna should have an internal temperature of 140 degrees F (60 degrees C).

Step 6

In a bowl, break apart the tuna steaks.

Step 7

Whip the Cream Cheese (2 cups) and add it to the tuna.

Step 8

Add the diced bell pepper, red onion, celery and chopped parsley to the tuna and cream cheese.

Step 9

Add Worcestershire Sauce (1 Tbsp) , juice from Lemon (1) , Blackening Seasoning (1 tsp) and All-Purpose Seasoning (1 tsp) . Combine everything together and transfer to a serving plate.

Step 10

Serve with Crackers (to taste) and Celery (to taste) sticks. Enjoy with guests!