Smoked Tuna Dip

Smoking tuna at home can be so easy--a quick, overnight brine and only an hour of smoking. Follow this recipe for a delicious smoked tuna dip. Serve with pita chips or thin slices of toasted bread for tuna dip bruschetta.


For the tuna

1.1 kg of fresh yellowfin tuna steaks

For the brine

warm water
½ cup salt

For the dip

½ cup mayonaise
225 g cream cheese, softened
⅓ cup red onion, diced
¼ cup fresh parsley, chopped
1 tablespoon lemon juice
1 tablespoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
½ tablespoon hot sauce


  1. Prepare brine by mixing water and salt. Add tuna steaks and let brine overnight.
    HOT TIP – You will need enough water to cover the tuna steaks.
  2. Rinse, dry, and lightly coat with soy sauce.
  3. Smoke at 120°C for one hour. Remove, and let cool. Chop to desired consistency.
  4. Mix cream cheese and mayonnaise in a medium-sized bowl. Add red onion, parsley, lemon juice, garlic powder, salt, pepper, and hot sauce. Mix until combined.
  5. Add chopped tuna and gingerly fold into mixture. Let rest in fridge for at least 30 minutes to allow flavours to marry.