In Alaska we are pretty seafood-centric. Although we have more than 47,000 miles of shoreline my husband doesn’t like seafood so I rarely cook with it.
I have access to Alaska halibut and salmon, but sometimes I just want a good old-fashioned can of tuna. Recently I was in Mexico and a friend served up a dip made with smoked mackerel. I don’t have any smoked fish lying around my freezer so I tried my own tuna dip. With a tiny amount of liquid smoke and just a few other ingredients I came up with a smoky, delicious tuna salad that’s perfect for a mid-afternoon snack — and it’s healthy too!
I love tuna packed in oil, but that can run pretty expensive at our local fancy grocery store. The big grocery store carries the next best thing for about $2.50 a can.
You can use any can of tuna you’d like.
Smoky tuna dip
Ingredients:
- 1 can of tuna
- 1 teaspoon of chile in adobo sauce
- 1.5 teaspoons lime juice
- 1 tablespoon mayonnaise
- 1 tablespoon plain, Greek yogurt
- 1/8 teaspoon liquid smoke
- 2 teaspoons capers
- salt and pepper to taste
Drain the tuna and place in a small mixing bowl. Combine all the other ingredients. Serve with corn chips or crackers.
Alaska Knit Nat 