Combine the mayonnaise, cream cheese, vinegar, mayonnaise, sriracha, parsley and salt and pepper together in a bowl. With a mixer, mix until well combined.
Add in the shredded smoked tuna, sweet bell peppers and with a spatula, stir until fully combined.
Pour into a small greased baking pan, sprinkle Panko on top, and cook for 15 minutes or until the Panko is toasty.
Shredding Tuna Tips: 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! Storage: 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. Reheating: Reheat leftovers in the microwave for thirty seconds at a time until the cheese is melted and it is hot throughout.Freezing: 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.