Cheesy Smoked Tuna Dip

When we realized the possibility of taking smoked tuna and turning it into a dip, we knew it was going to be good. We just didn’t realize how good! This cheesy smoked tuna dip is so creamy and tasty, it blew us away. It’s the perfect smoky appetizer for the next time you host friends, family, or guests.

This recipe is my answer to using up smoked tuna leftovers.

It’s not just tuna and cream cheese. I cranked it up a notch with gruyere cheese, a little heat with sriracha, and a little sweetness from sweet bell peppers. There is so much to love about this!

If you have an extra steak, this recipe has got you covered. You will use that leftover meat to make something amazing.

In fact, when you plan to smoke some tuna, you should always plan for extra just to make this dip!

🐟 Ingredients

Smoked Tuna Steak – You will need 10-12 ounces.

Gruyere Cheese – This usually comes in block form and may be found with the specialty cheeses at your local grocery store.

Sriracha – The perfect amount of heat is one of the things that sets ours apart.

Mayonnaise

Whipped Cream Cheese – The whipped version is softer and easier to mix. We love the Tillamook brand. I do not recommend generic store brands.

Sweet Peppers

Vinegar – Distilled white vinegar doesn’t add any extra flavors to the dish. Apple cider vinegar can be used in a pinch.

Panko Bread Crumbs – These light and flaky crumbs are the perfect topper. They toast up nicely and don’t weigh it down to much so that it breaks your chips. Perfect.

Parsley and Chives

Salt and Pepper – Depending on the saltiness of your tuna and your gruyere, you may not want to add much salt.

🔥 Instructions

Step One: Combine the mayonnaise, cream cheese, vinegar, mayonnaise, sriracha, parsley, salt and pepper in a bowl. Mix until combined.

Step Two: Add the tuna and diced sweet bell peppers.

Step Three: Cut the chives up directly into the bowl. Fold in the tuna, peppers, and chives.

Step Four: Spread the dip out evenly in your baking dish.

Step Five: Top with Panko bread crumbs. If you don’t have Panko, you can use crushed Saltines, but be aware it may add some extra sodium.

Step Six: Bake the dip at 425ºF for fifteen minutes until it’s nice and bubbly on the edges and the Panko is toasty.

❗ Recipe Tips and Tricks

One of the easiest ways to shred smoked tuna is to put it in a mixing bowl and attack it with a hand mixer. It will shred up so nicely! This also works with chicken that has been cooked to tender.

Shred your gruyere cheese quickly by using a food processor. It makes shredding cheese a dream. If you are unable to locate gruyere, there are almost a dozen substitutes you can use in its place.

I’ve mentioned the scissors trick for chopping chives fast at least once already, but it bears repeating.

Although they are similar, there are different ingredients that are in my smoked salmon dip and the smoked trout dip, if you want to leave out the sriracha or want to sauté some onions.

🧑‍🍳 Storage and Reheating

Keep leftover smoked tuna dip for up to three days in your refrigerator. As long as you keep it in an airtight container it should be fine.

Reheat leftovers in the microwave for thirty seconds at a time until the cheese is melted and it is hot throughout.

Freeze leftover dip in airtight containers for up to three months. Thaw to reheat. Once cooked tuna has been frozen, thawed, and reheated it should not be kept as leftovers for reheating a third time, or frozen a second time.

Use leftover tuna dip to stuff baked potatoes!

Meal Prep

Always add at least one extra tuna steak to the smoker when you plan to make them — because you will always want this dip.

If you won’t get to making dip right away, shred the leftover tuna with a hand mixer and freeze it in an airtight container to use it later. You can even seal it with a vacuum sealer if you have one.

Shredding the tuna before you save it will make mixing up the dip even easier on the day of your event.

➕ Additions and Substitutions

Change it up with smoked salmon, smoked red snapper, or even smoked crab meat.

Use lemon juice instead of vinegar.

Use cheddar, smoked cheddar, smoked provolone, or a cheese blend instead of gruyere.

Don’t stress about the parsley. If you don’t have it, leave it out.

Add chopped jalapeños, habaneros, or poblano peppers for a little (or a lot) extra heat. Any hot peppers will work. Make sure to handle them carefully and remove the seeds unless you love the heat they bring.

Bake the smoked tuna dip directly in wonton cups or phyllo dough cups to make a hand held appetizer with no need to dip!

Serving Suggestions

Serve our delicious smoked tuna dip with tortilla chips, pita chips, crackers, flat pretzel chips, or toasted French bread slices.

❓ Recipe FAQ

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