Hoping to make a dip that will stand out from the usual mix of queso, guacamole or buffalo chicken? Check out this Smoked Ahi Tuna Dip recipe! Not that there’s anything wrong with those other dips—in fact, the ALDI Test Kitchen loves them too. But every now and then, it’s great to make something fresh and new. That’s exactly what you’re making here.

Start by grabbing your ingredients: two ahi tuna fillets, a cup of light soy sauce, eight ounces of onion and chive cream cheese, three tablespoons of heavy whipping cream, a quarter cup of mayonnaise and four teaspoons of hot sauce. As for your spices, you’ll want to assemble ground thyme, lemon zest, lemon juice, chopped parsley, salt, black pepper and a little more than a quarter cup of diced red onion.

Prep starts the night before. Grab two cups of hardwood smoking chips and soak them overnight. Do the same with your tuna. In a resealable bag, combine the soy sauce with the tuna.

Fast forward, and we’re going to start by assembling a steaming kit for the tuna. Line a wok with tin foil. It should be long enough to hang over the edge by 2–3 inches. Place your pre-soaked smoking chips and thyme on the bottom of the pot before adding a footed wire rack over it. Place the tuna directly on the wire rack. Cover with a lid and crimp the foil. Be sure to leave a half-inch vent so the smoke and steam can escape. Heat to medium-high until smoke seeps through the vent before lowering the heat and cooking for 40 minutes.

Time for the dip mix! Begin by beating the cream cheese in a large bowl and then add the heavy cream until it feels light and fluffy. The more air you incorporate, the less dense the final product will be. Add the rest of your ingredients to the bowl and give it a good mix to even combine.

Once the tuna is done, flake the fillets into the bowl and mix thoroughly to combine. Just like that, a cool, rich and creamy dip has been created thanks to your hard work! Enjoy with some crackers. We recommend some rosemary artisan crackers, but feel free to mix them up. And there you have it—a smoked ahi tuna dip recipe ready to devour.

Prep Time:  10 minutes   |    Cook Time:  20  minutes   |    Total Time:  30  minutes   |    Servings:  10

Ingredients:

• 1 cup  Fusia  Light Soy Sauce
• 2 fillets  Specially Selected  Ahi Tuna, thawed  
• 2 cups hardwood smoking chips, soaked overnight
• 3 teaspoons  Stonemill  Ground Thyme, divided*
• 8 ounces  Happy Farms  Soft Spread Onion and Chive Cream Cheese
• 3 tablespoons  Countryside Creamery  Heavy Whipping Cream  
• 1/4 cup  Burman's  Mayonnaise
• 4 teaspoons  Burman's  Hot Sauce
• 1/4 cup plus 2 tablespoons diced red onion
• 1 lemon, zested
• 3 teaspoons lemon juice
• 2 tablespoons chopped parsley
• 1/2 teaspoon  Stonemill  Iodized Salt
• 1/2 teaspoon  Stonemill  Ground Black Pepper
• 6 ounces  Specially Selected  Rosemary Artisan Crackers*

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. In a resealable bag, combine the soy sauce and tuna. Refrigerate overnight.
2. Line a wok with foil long enough to allow a 3-inch over hang. Place the smoking chips and 2 teaspoons thyme on the bottom of the pot. Top with a footed wire rack. Place the tuna on top of the wire rack. Discard soy sauce. Cover with a lid and crimp the foil over the lid leaving a 1/2-inch vent.
3. Heat the wok over medium-high heat until smoke seeps through the vent. Reduce the heat, cook for 40 minutes. Remove the fillets and allow to cool.
4. In a large bowl, beat cream cheese until smooth.
5. Add the heavy cream, mix until light and fluffy.
6. Add the remaining 1 teaspoon thyme, mayonnaise, hot sauce, onion, lemon zest, lemon juice, parsley, salt and pepper. Mix until combined.
7. With a fork, flake the tuna and stir into the cream cheese.
8. Serve with crackers.  

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen