Hi Everyone!
A couple years ago, I was down in Maryland, and went to this place called Meding’s Seafood, they had this delicious thing there that they called Smoked Tuna Dip. I took some home, and in short order it was gone!
This dip is not only delicious, it is also quite expensive! I think around $45 a pound and on top of that it’s a 2.5 hour drive to go get it!
No way I can afford to do that very often, so I’m going to have to make my own…I tried several recipes I found online, but nothing that I was satisfied with, so I decided to strike out on my own…this is what I’ve come up with…it’s pretty close, maybe even a little better…
Any kind of tuna will work, this is just what was available.
3 roughly 1/2 lb steaks.
No prep needed so out to the smoker. Charcoal and hickory…about 225*
2.5 hours in
While the tuna is smoking, mix up these ingredients. Beat until smooth. Yes, that is my handwriting! Lol
5.75 hours and I pulled them off at a little over 165*. You do not want to eat them at this point, they will be dry and the smoke flavor overpowering, but this is how it’s supposed to be, because when you mix it with the rest of the dip the meat will absorb some moisture, and will spread its smoke flavor throughout…
This was my first time on the offset, and I think next time I will smoke for a shorter time…probably around 4 hours.
Using my fingers I break up the tuna into small pieces…
Remember those things we mixed together? Now add the tuna to that mixing bowl…
Mix the tuna in with a spoon.
It’s very important to then let this sit in the refrigerator for several hours, so the flavors can all mix together…
I had left out the liquid smoke entirely, because I wasn’t sure if I would need it with having done the tuna on the offset, after letting it sit for awhile, I tasted it and decided it needed it after all…
Final product!
Not very photogenic, but quite a flavor burst when you dig in!
I would love for some of you folks to try this and let me know what you think!
As always, thanks for looking!
God bless…
-Mike
A couple years ago, I was down in Maryland, and went to this place called Meding’s Seafood, they had this delicious thing there that they called Smoked Tuna Dip. I took some home, and in short order it was gone!
This dip is not only delicious, it is also quite expensive! I think around $45 a pound and on top of that it’s a 2.5 hour drive to go get it!
No way I can afford to do that very often, so I’m going to have to make my own…I tried several recipes I found online, but nothing that I was satisfied with, so I decided to strike out on my own…this is what I’ve come up with…it’s pretty close, maybe even a little better…
Any kind of tuna will work, this is just what was available.
3 roughly 1/2 lb steaks.
No prep needed so out to the smoker. Charcoal and hickory…about 225*
2.5 hours in
While the tuna is smoking, mix up these ingredients. Beat until smooth. Yes, that is my handwriting! Lol
5.75 hours and I pulled them off at a little over 165*. You do not want to eat them at this point, they will be dry and the smoke flavor overpowering, but this is how it’s supposed to be, because when you mix it with the rest of the dip the meat will absorb some moisture, and will spread its smoke flavor throughout…
This was my first time on the offset, and I think next time I will smoke for a shorter time…probably around 4 hours.
Using my fingers I break up the tuna into small pieces…
Remember those things we mixed together? Now add the tuna to that mixing bowl…
Mix the tuna in with a spoon.
It’s very important to then let this sit in the refrigerator for several hours, so the flavors can all mix together…
I had left out the liquid smoke entirely, because I wasn’t sure if I would need it with having done the tuna on the offset, after letting it sit for awhile, I tasted it and decided it needed it after all…
Final product!
Not very photogenic, but quite a flavor burst when you dig in!
I would love for some of you folks to try this and let me know what you think!
As always, thanks for looking!
God bless…
-Mike
