Smoked Tuna Dip
Great for a appetizer for hor d’oeuvres, this Tuna Dip can be accompanied on by saltines or any cracker like chip. This is a signature dish by Ryan Prewitt at one of Donald Links newest restaurants: Pêche in New Orleans, LA.
Ingredients
- Smoked Tuna - 1 pound
- Onion - 1/2 large, finely diced
- Celery - 1 stalk, minced
- Scallions - 2 large, thinly sliced
- Jalapeno - 1, stemmed, seeded and diced
- Mayonnaise - ½ cup
- Sour Cream - ½ cup
- Horseradish - 1 tablespoon, prepared
- Worchestershire Sauce - ½ teaspoon
- Creole Mustard - 2 tablespoons
- Kosher salt - 1 teaspoon
- Black Pepper - ½ teaspoon
- Paprika - ½ teaspoon
- 1 lemon zested and juiced - 1 lemon
- Hot Sauce - 1 tablespoon
Instructions
Break apart the fish into small pieces. Combine all the ingredients in a mixing bowl, taste and adjust seasonings (adding more lemon, hot sauce, or salt and pepper as desired). Allow to sit for a few hours or overnight to allow the flavors to come together. Serve with saltines.
