Gulf Coast Smoked Tuna Dip   Photos: Susan Benton/

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!

Gulf Coast Smoked Tuna Dip

Recipe: Gulf Coast Smoked Tuna Dip


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


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.

Smoked Tuna Dip

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35 thoughts on “Gulf Coast Smoked Tuna Dip #SuperBowl

  1. Great website. Plentgy of useful information here.

    I am sending itt to a few buddies and also sharing
    it’s delicious.

  2. This was an incredible recipe. Used king mackeral and smoked it on the egg. Added a little more “kick” to it, and everyone loved it.

  3. Smoked a king mackeral on my egg and used this recipe. It was awesome! Seasoned to taste used freshly minced garlic vs powder and a bit more tobasco and a bit less pepper. Love it!!

  4. got hooked on smoked tuna dip at a bar called ‘My Place’ in Fairhope Alabama on a trip last year and decided to buy a smoker just to make tuna. Lucky for me, Cleveland has a great public market with fresh fish daily. Picked up 2 pounds of yellow fin on Saturday and made my first batch using cherry wood. Absolutly amazing. Great smokey undertones with good bite at the end from the white pepper. Made some bushwhackers in the blender and I was good to go!

  5. Well, I never would have thought to put fish on the smoker! I mean, I’ve bought smoked fish but it never occurred to me to do it myself. I’ll bet the flavor is fabulous! What a great dip!

  6. As I read your post, Susan, my heart-strings were tweaked a bit. My 87-year-old father and my stepmother are 2 blocks away from the Gulf of Mexico. The fish I purchase at your Florida Publix is always fresh and wonderful. Anyway, your tuna dip accented with white wine, pepper and tabasco sounds fabulous. Thank you for this keeper recipe!

    P.s. Love your backstory filled with so much romance, adventure and food!

  7. Boy, does this sound amazing! I adore smoked fish and would just sit by this bowl and keep sampling. YUM!

  8. I don’t like “fishy” fish and this does not have a smell at all and tastes fantastic! I order it every time I am at Bud’s- at least once a week!

  9. @Tara, I would use hickory or applewood. Let me know how it turns out and what modifications you made! :)

  10. That looks fabulous, we have a smoker and I am showing this recipe to my hubby for sure!! Right now actually!!

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