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
- 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.
I know this is supposed to be a crafty holiday guide, but I had to include this simple treat in the list in case you find yourself needing to provide a snack at an office holiday party. I don’t like baking much and I don’t have the time to create four dozen sugar-coated almond cookies. Grab a bag of pretzel chips and chocolate chips from Costco and dig around your cabinets for some Girl Scout cookies. You won’t be sorry.
Chocolate-covered pretzels with Thin Mint sprinkles — No. 7 on Alaska Knit Nat’s DIY Holiday Craft Guide
- 48 or so Pretzel chips (or regular pretzels)
- 1 cup of semi-sweet chocolate chips
- 6 Thin Mint cookies
Directions: Process Thin Mints in a food processor until coarsely ground. Set aside in a bowl. Line two baking sheets with parchment paper. Place 3/4 cups chocolate chips in microwave-safe bowl. Microwave in increments of 30 seconds, stirring in between, until chocolate is melted. Add the remaining 1/4 chocolate chips and stir until melted. Dip half of each pretzel in the chocolate and place on cookie sheet. Sprinkle with a pinch of Thin Mint crumbles. Place cookie sheets in the fridge for 15 minutes or until chocolate is set.