Smoked Ahi Tuna Dip

Smoked Ahi Tuna Dip

Smoked ahi tuna cream cheese dip served with crackers. 

Directions:

  1. In a resealable bag, combine the soy sauce and tuna. Refrigerate overnight.
  2. Line a wok with foil long enough to allow a 3-inch over hang. Place the smoking chips and 2 teaspoons thyme on the bottom of the pot. Top with a footed wire rack. Place the tuna on top of the wire rack. Discard soy sauce. Cover with a lid and crimp the foil over the lid leaving a 1/2-inch vent.
  3. Heat the wok over medium-high heat until smoke seeps through the vent. Reduce the heat, cook for 40 minutes. Remove the fillets and allow to cool.
  4. In a large bowl, beat cream cheese until smooth.
  5. Add the heavy cream, mix until light and fluffy.
  6. Add the remaining 1 teaspoon thyme, mayonnaise, hot sauce, onion, lemon zest, lemon juice, parsley, salt and pepper. Mix until combined.
  7. With a fork, flake the tuna and stir into the cream cheese.
  8. Serve with crackers. 

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen