I happen to love smoked tuna dip. Not canned, overly wet, and not whipped in a blender. I also happen to think Chef Dave Bishop at Bud & Alley’s Restaurant located in Seaside, Florida, makes the best. It is packed with fresh smoked chunks of fish, full of flavor and served with lavash. Chef Bishop shared with me a few of his secrets which include smoking the fish in white wine, and using a little soy sauce, cream and fresh herbs in the dip. The dip is best served on the upstairs deck at Bud & Alley’s overlooking the Gulf of Mexico with an ice cold beer in hand. Just my opinion.
Today #SundaySupper is hosting a Super Bowl party, and it’s a Touchdown! We have a feast of recipes from appetizers to main dishes,including desserts. There are even healthy options-something for everyone, and I am bringing my version of Gulf Coast Smoked Tuna Dip to the event. Hoping to pin Bishop down for his exact recipe soon!
Recipe: Gulf Coast Smoked Tuna Dip
Ingredients:
1 pint white wine
1 pint water
1/4 cup Salt
2 1/2 lbs. Fresh Yellowfin Tuna, cut into 3/4 inch steaks
1 1/4 cup Dukes Mayonnaise (use more or less depending on your preferred consistency)
2 tablespoons heavy cream
1 tablespoon White Pepper
1 tablespoon Garlic Powder
1 teaspoon fresh lemon juice
1/4 cup parsley, finely chopped
1/4 cup green onion, finely chopped
1/2 onion, finely chopped
1/2 teaspoon Tabasco Hot sauce
1/2 teaspoon light soy sauce
Preparation:
Combine salt, wine and water. Soak tuna steaks in a salt water brine for one hour before smoking. Pat dry, rub with soy sauce and transfer to smoker on indirect heat (about 250 degrees) turning after one hour, until cooked through (do not overcook). Chop smoked tuna steaks to your desired consistency, I like rough chopped.
In a stainless steel mixing bowl, combine chopped smoked tuna, mayonnaise, cream, pepper, garlic powder, lemon juice, parsley, onion, tobasco and mix well (folding mixture). Scoop mixture into a serving dish and surround with lavash.
#SundaySupper Super Bowl Appetizers & Snacks:
- All American Ranch Cheese Ball from The Weekend Gourmet
- Bacon Double Cheese Burger Dip from In the Kitchen with KP
- Bacon Kettle Corn from The Girl in the Little Red Kitchen
- Baked Crab Cakes from The Meltaways
- Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
- Buffalo Chicken Pizza On A Stick from Neighborfood
- Buffalo Tofu Bites from Soni’s Food
- Cheeseburger Bites from Momma’s Meals
- Cheesy Jalapeno Popper Dip from Daily Dish Recipes
- Cranberry Glazed Meatballs from Curious Cuisiniere
- Easy White Queso with Chorizo from Supper for a Steal
- Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
- #GlutenFree 7 Layer Bean Dip from Cooking Underwriter
- Gulf Coast Smoked Tuna Dip from 30A Eats
- Ham & Cheese Crescents from Masala Herb
- Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
- Little Filo Cheese Rolls from Food Lust People Love
- Mini Crab Bites from Webicurean
- Muffuletta Skewers from Magnolia Days
- Peach Jalapeno Fritters from I Run for Wine
- Philly Cheesesteak Bites from Cindy’s Recipes and Writings
- Pizza Pretzel Rolls from Cravings of a Lunatic
- Pizza Wontons from Peanut Butter and Peppers
- Refried Black Beans with Pita Chips from Basic N Delicious
- Roasted Garlic-Bacon Dip from girlichef
- Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
- Stamp & Go! from The Lovely Pantry
- Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
- Tandoori Spiced Popcorn from MarocMama
- Wonton Cones Filled with Oriental Salad from Simply Gourmet
#SundaySupper Super Bowl Main Dishes:
- Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
- Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
- Chicken in Passion Fruit Crunch from The Urban Mrs.
- Green Chile Cheeseburgers from Juanita’s Cocina
- Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
- Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
- Meatball Sub Sliders from Country Girl in the Village
- Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
- Pigs in Sleeping Bags from Comfy Cuisine
- Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
- Vegan “Hamburger Helper” Soup from What Smells So Good?
#SundaySupper Super Bowl Desserts:
- Shortbread Brownies from Baker Street
- Smores Blossom Cookies from Chocolate Moosey
- Sweet Little Pastries from Happy Baking Days
- Sweet Potato Cake Pops from Ninja Baking
- Toddler Truffles from In the Kitchen with Audrey
#SundaySupper Super Bowl Tablescape: 10 Tips For A Winning Superbowl Buffet Table fromAn Appealing Plan
Join the #SundaySupper conversation on Twitter today to talk all about our Super Bowl Recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!
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It’s a great recipe. I love the white pepper. We substitute local caught mullet for the tuna, from the choctawhatchee Bay. It’s one of our favorite appetizers before dinner.
Two questions:
1. Does it freeze well?
2. What do you think about substituting coconut milk for the heavy cream?
I made the recipe as is for the SuperBowl and it was awesome!
Omg I just made the best smoked tuna dip ever!
I’m very excited to try this recipe. I had a yellowfin tuna dip in Pensacola, FL at a place called Peg Leg Pete’s and I’ve been craving it ever since!
2 1/2 pounds of Tuna uncooked. How much “dip” does this make?
Woah, This definitely looks delicious and Yummy.
ThankYou very much for sharing this lovely recipe.
You said to not overcook the tuna. What temperature should it be cooked to?
coconut milk ads flavor in the curry. No doubt such a splendid idea. please share Perfect Sunny-Side Up Eggs recipes as well.
That makes me so happy to hear! Thank you! 🙂
We go to Rosemary Beach every year and our first stop is at the Red Door to get their version of this great dish. We now make your recipe 3 to 4 times a year and it puts us in our happy place. Great recipe that satisfies our craving. Thanks for posting this. Great with crackers or in a salad with a tomato vinaigrette dressing.
I have to say, I have to thank you. This recipe isn’t perfect, but it really scratches that Bud & Alley’s itch that I wouldn’t be able to get otherwise.