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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32 thoughts on “Gulf Coast Smoked Tuna Dip #SuperBowl”

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  3. 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.

  4. 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!

  5. 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!

  6. 2 1/2 pounds of Tuna uncooked. How much “dip” does this make?

  7. You said to not overcook the tuna. What temperature should it be cooked to?

  8. 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.

  9. 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.

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