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Best Tuna Dip
Options
About 3 pounds Yellowfin Fillets. (Or fish of your choice)
3 Bricks Philadelphia Cream Cheese
2 Bunches Green Onions
1-Cup Hellmans Mayonnaise
2 Large jars of diced Pimentos (6 oz. I think)
½ cup sweet relish
1 cup diced jalapenos
½ cup dill relish
Garlic Salt
Cayenne Pepper
Lemon Pepper
Mesquite Liquid Smoke (I don't use this cause I smoke mine on the EGG)
Olive Oil
Directions:
You want to start with a non-stick skillet. Using a small plate, roll the fillets in olive oil coating both sides good. Pre-heat the skillet. You want it almost hot enough to start smoking. Throw in the tuna. Season it pretty heavy with garlic salt and lemon pepper at this time. Cook it all the way through. (Medium??) Take the tunaup and put it in a big mixing bowl. While you waiting for it to cool, in a separate bowl, pour the relishes and pimentos together. I usually season this with all the seasoning and mix it. Don?t drain anything, just pour it in. Season this mixture to taste with the garlic salt, a little regular salt, cayenne pepper, and a little regular lemon pepper. Dice the green part of the onions up and add them to this. Mix it together and let stand. Add a few drops of the liquid smoke to the mixture if you want to give it a little smokey flavor. Go back to the tuna. I always just tear it up as fine as I can with my hands. Seems to take out any lumps. Do this as soon as it cools enough to handle. In the same bowl, add the cream cheese to it. Use a big spoon and mix it till the cheese is blended evenly. Now, pour in all the other stuff and mix well. Add the mayonnaise at this time. I usually use about a cup. Mix it all together. Put it in a serving bowl, cover and refrigerate. You may have to add a little more mayonnaise if it?s feels kinda dry. That will be the cheese firming up again.
Now I add a little more spice to mine (more cayenne/jalapeno)...I also use no liquid smoke cause I smoke my fish on the EGG so no liquid smoke needed!!! I use AJ/and King Mac most of the time to since I never catch Tuna
!!! I used King Mac we caught the other day.....!!!!
This dip and some good crackers and it might make you smack someone!!! Everyone that tries this goes CRAZY fer it! 
3 Bricks Philadelphia Cream Cheese
2 Bunches Green Onions
1-Cup Hellmans Mayonnaise
2 Large jars of diced Pimentos (6 oz. I think)
½ cup sweet relish
1 cup diced jalapenos
½ cup dill relish
Garlic Salt
Cayenne Pepper
Lemon Pepper
Mesquite Liquid Smoke (I don't use this cause I smoke mine on the EGG)
Olive Oil
Directions:
You want to start with a non-stick skillet. Using a small plate, roll the fillets in olive oil coating both sides good. Pre-heat the skillet. You want it almost hot enough to start smoking. Throw in the tuna. Season it pretty heavy with garlic salt and lemon pepper at this time. Cook it all the way through. (Medium??) Take the tunaup and put it in a big mixing bowl. While you waiting for it to cool, in a separate bowl, pour the relishes and pimentos together. I usually season this with all the seasoning and mix it. Don?t drain anything, just pour it in. Season this mixture to taste with the garlic salt, a little regular salt, cayenne pepper, and a little regular lemon pepper. Dice the green part of the onions up and add them to this. Mix it together and let stand. Add a few drops of the liquid smoke to the mixture if you want to give it a little smokey flavor. Go back to the tuna. I always just tear it up as fine as I can with my hands. Seems to take out any lumps. Do this as soon as it cools enough to handle. In the same bowl, add the cream cheese to it. Use a big spoon and mix it till the cheese is blended evenly. Now, pour in all the other stuff and mix well. Add the mayonnaise at this time. I usually use about a cup. Mix it all together. Put it in a serving bowl, cover and refrigerate. You may have to add a little more mayonnaise if it?s feels kinda dry. That will be the cheese firming up again.
Now I add a little more spice to mine (more cayenne/jalapeno)...I also use no liquid smoke cause I smoke my fish on the EGG so no liquid smoke needed!!! I use AJ/and King Mac most of the time to since I never catch Tuna
!!! I used King Mac we caught the other day.....!!!! This dip and some good crackers and it might make you smack someone!!! Everyone that tries this goes CRAZY fer it! Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
Comments
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Looks really good. Going to try this recipe out. Did you use both AJ & Kings in the mix? I have some kings left over from last trip.
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Looks really good. Going to try this recipe out. Did you use both AJ & Kings in the mix? I have some kings left over from last trip.
Noper, just whatever fish I catch on my trips to the gulf.....I prefer AJ cause a 35 lb AJ is easier to smoke.....i used King on this un....Hunting-Fishing-Cookin' on my EGG! Nothing else compares! -
Looks good. I do a similar smoked tuna dip. I add cashews, raisins, and honey. I've never used cream cheese. I use mayo instead. I'm going to try cream cheese next time.
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What temp do you cook at? What time?
I am making the same recipe tonight, i have 3 lb of king on an around 250ish. Also using apple wood. What woods do you use?
Thanks. -
I use mostly Jack Daniels chips or pecan....I stay 225 +/- a few and just check on it from time to time. Never done an internal time. King is better w/ skin left on so it takes most of the charring, then just peel off into the bowl and start breaking apart. How did it turn out Tampa??? Sorry I just checked back....Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
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I do similar spread with salmon. Goes fast with cocktails.
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Something for yall to try with grilled tuna=Poppy seed dressing sauce usually found on the salad dressing isle.
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Sorry forgot one thing mix the poppy seed dressing with tiger sauce
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Yum! That looks like a killer idea for the holidays...
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