Smoked Tuna Spread Recipes

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SMOKED TUNA RECIPE



Smoked Tuna recipe image

Tired of slaving over a hot grill only to end up with the same old beef or chicken or pork? Maybe you should try fish. But not just any fish: tuna. Recently I found this simple recipe for smoking tuna and gave it a try.

Provided by cavetools

Categories     Main Course

Number Of Ingredients 8

Two Cups Water
Two Cups Apple juice
One Cup Brown sugar
One-half Cup Honey
One-half Cup Soy sauce
One-half Cup Kosher salt
One-eighth Cup Either Thai or Chinese chili sauce
3 Bay leaves

Steps:

  • Brine is crucial to add moisture to the tuna.
  • Mix all of the ingredients listed above into the water.
  • Stir vigorously to blend all those flavors together.
  • Bring the tuna brine back down to room temperature, and pour the mixture into a bowl or shallow pan.
  • Add the tuna, making sure it is submerged. (Make and add more brine if necessary.)
  • If you use a bowl rather than a pan, you can divide the tuna along with brine into zipper-style plastic bags for the next step.
  • ​Leave the pan uncovered and put it into your refrigerator.
  • Or take your plastic bags of marinating tuna and put them in your refrigerator.
  • Allow at least three hours for the tuna to marinate well.
  • Some people leave it in the refrigerator for six hours, or even overnight.
  • The original recipe I used called for six hours, but I found that a lot of the tuna flavor was lost with that length of time.
  • Three hours seemed to be just about perfect.
  • While the original recipe said to rinse the tuna before patting it dry, it just didn't make sense to me to rinse off all of the good stuff I'd put in the brine.
  • So I patted the fish dry using paper towel, leaving on as much of the good flavorings as I could.
  • Once you've pat-dried the tuna, air dry it for one to two hours on a cold grill rack or similar stand.
  • You can speed up the drying process by putting the tuna in front of a fan, but make sure the meat doesn't get too dried out.
  • Depending on your own environmental conditions even an hour of air-drying may be too much.
  • The goal is to let a good pellicle develop and stop there, so keep a close eye on that tuna.
  • The pellicle is the coating or skin on the surface of the tuna (or other meat) that allows smoke to adhere.
  • It's useful in smoking any kind of meat, but is especially important for smoking fish.
  • The pellicle protects the meat from being over-smoked, but enhances the flavor and color from smoking.
  • Once you are satisfied that the pellicle is well formed but the tuna still somewhat moist, dredge the tuna in some more brown sugar.
  • It means to coat a moist food (such as marinated tuna) with a dry ingredient (such as brown sugar) prior to cooking.
  • In other words, simply roll the tuna through some brown sugar, making sure to coat each piece evenly.
  • Another recipe calls for fresh lemon juice, garlic powder, ground black peppers or other spices add subtle flavors, but really - it's all up to you!
  • Place the dredged pieces on racks, or directly on your grill.
  • The type of wood chips you're going to use depends on the type of smoke flavor you want to get.
  • Fruit wood like cherry wood usually isn't used for smoked fish, so you might wan to explore other options.
  • Smoke the meat at 175 degrees for 60 to 120 minutes.
  • If your thermometer tends to reflect a higher temperature than has usually really been achieved, move the temperature up to 190 degrees.
  • Larger cuts require more time.
  • Experiment with your own cuts and the time necessary to perfect each piece.
  • Check your temperature regularly to make sure you are staying in range.
  • You'll notice a change in color to the tuna.
  • To be extra certain that your tuna is well-cooked, use a meat thermometer and look for a temperature at the midpoint of the meat of about 140 degrees.
  • Once you reach that, you can pull the tuna out of the smoker.
  • If you see a flakiness to your tuna, you've done a perfect job!

Nutrition Facts : Calories 115 kcal, ServingSize 90 g

SMOKED TUNA SPREAD CANAPéS



Smoked Tuna Spread Canapés image

Need an appetizer for your next cocktail party? Look no further than these easy canapés. A blend of smoked tuna and seasoned cream cheese is stacked with crisp cucumber slices atop crunchy almond crackers in an appetizer that your guests will be reaching for first.

Provided by EatingWell Test Kitchen

Categories     Healthy Finger Food Recipes

Time 1h25m

Number Of Ingredients 11

3 ounces reduced-fat cream cheese, softened
¼ cup finely chopped red onion
2 tablespoons snipped fresh chives, divided
2 teaspoons olive oil
1 teaspoon reduced-sodium Old Bay Seasoning
½ teaspoon Worcestershire sauce
½ teaspoon liquid smoke
1 (5 ounce) can very low-sodium chunk white tuna, drained
2 tablespoons diced pimiento, drained
24 almond crackers, such as Blue Diamond Almond Thins brand
½ of a 12-inch English cucumber (about 8 ounces), cut into 24 slices, each about 1/4 inch thick

Steps:

  • Stir together cream cheese, onion, 1 tablespoon chives, the oil, Old Bay seasoning, Worcestershire sauce, and liquid smoke in a medium bowl until creamy.
  • Flake tuna with a fork. Add the tuna and pimiento to the cream cheese mixture; stir until well mixed. Cover and chill at least 1 hour or up to 24 hours. (The smoke flavor will build. It may seem faint at first, but refrain from adding more liquid smoke until after the mixture chills. If desired, stir in an additional 1/8-1/4 teaspoon liquid smoke.)
  • To assemble the canapés, spread 1/2 teaspoon of the tuna mixture on each cracker. Top each with a cucumber slice and another 1 1/2 teaspoons of the tuna mixture. Sprinkle with the remaining 1 tablespoon chives.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 8.5 g, Cholesterol 20.9 mg, Fat 5.6 g, Fiber 0.6 g, Protein 7.4 g, SaturatedFat 2 g, Sodium 160.2 mg, Sugar 1.5 g

SMOKED TUNA DIP



Smoked Tuna Dip image

Want to wow your guests during this year's round of holiday parties? Serve them this Smoked Tuna Dip and watch the compliments flood in. They'll never know that you whipped it up ten minutes before they arrived!

Provided by patriciamercer84

Categories     Tuna

Time 7m

Yield 1 1/2 cups, 6-8 serving(s)

Number Of Ingredients 8

1 (5 ounce) can albacore tuna, drained well
1 (8 ounce) package cream cheese, softened slightly
1 1/2 teaspoons liquid smoke
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 dash pepper sauce (like Tabasco)
1/2 teaspoon paprika

Steps:

  • Blend all ingredients together well using a stand mixer or hand mixer. Taste, and adjust seasonings to your liking. Be careful adding more liquid smoke, a little goes a long way! When ready to serve, try adding a light sprinkling of paprika over the top for decoration.

SMOKED TUNA DIP



Smoked Tuna Dip image

Provided by Anita's Table Talk

Number Of Ingredients 8

1 4.5-ounce can albacore tuna in water, drained well
1 8-oz package cream cheese, softened
1 1/2 teaspoons liquid smoke
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
3-4 dashes Tabasco sauce
1/2 teaspoon regular or smoked paprika ((with a little extra to sprinkle on top))

Steps:

  • In a large bowl, MIX all ingredients together using a hand mixer. TASTE and ADJUST seasoning to taste. SERVE with saltine crackers.

SMOKED TUNA DIP



Smoked Tuna Dip image

People never guess this dip recipe is made with tuna. The liquid smoke gives it a unique flavor! Serve it with crackers.

Provided by BARBARA VINSON

Categories     Appetizers and Snacks     Seafood

Time 1h15m

Yield 24

Number Of Ingredients 6

¾ cup Italian-style salad dressing
1 cup sour cream
½ teaspoon seasoning salt
1 tablespoon minced onion
1 teaspoon liquid smoke flavoring
1 (5 ounce) can tuna, drained and flaked

Steps:

  • In a medium bowl, mix the Italian-style salad dressing, sour cream, seasoning salt, onion, liquid smoke and tuna. Chill in the refrigerator approximately 1 hour before serving.

Nutrition Facts : Calories 49.9 calories, Carbohydrate 1.2 g, Cholesterol 5.8 mg, Fat 4.3 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 148.3 mg, Sugar 0.6 g

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  • When ready to serve, try adding a light sprinkling of paprika over the top for decoration. Serve with crackers or pita chips.


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