Uncle's Quick Smoked Tuna Dip
Pau Hana: The Friday Transition
When Friday afternoon hits, the island shifts gears. The work week is pau, coolers slide into the backs of Tacomas, and the pupu spread lands on the lanai. If Uncle had a fresh catch, he’d be out back smoking yellowfin over kiawe wood. But on a mainland Tuesday, he pulls this trick. It takes ten minutes, relies entirely on a pantry raid, and perfectly mimics the legendary deli tubs from Foodland. Drain your tuna like you mean it, respect the liquid smoke, and leave the Old Bay in the cupboard. Shoyu is the secret here.
Before you start
Completely soften the cream cheese.
If the cream cheese is even slightly cold, it won't properly emulsify with the mayonnaise, leaving you with a stubbornly lumpy dip.
Ingredients
- albacore or yellowfin tuna10 oz
- cream cheese8 oz
- mayonnaise1/4 cup
- liquid smoke3/4 tsp
- shoyu1 tbsp
- Worcestershire or fish sauce1/2 tsp
- garlic powder1/2 tsp
- onion powder1/2 tsp
- black pepper1/2 tsp
- lemon juice1 tsp
- Sriracha or hot sauce1/4 tsp
- green onions3 tbsp
- Ritz crackers8 oz
Method
- 01
Drain the tuna aggressively.
Excess moisture is the enemy of a creamy dip. Squeeze the tuna against the lid to extract every last drop of water, then flake it into a small bowl with a fork.
- 02
Whip the dairy base until completely smooth.
In a medium bowl, beat the softened cream cheese and mayonnaise together until they are aerated and completely free of lumps.
- 03
Bloom the smoke and umami into the fat.
Blend the liquid smoke, shoyu, Worcestershire sauce, garlic powder, onion powder, black pepper, lemon juice, and hot sauce into the smooth dairy base before adding the fish.
- 04
Fold in the flaked fish and aromatics.
Add the drained tuna and minced green onions to the bowl, switching to a rubber spatula to gently fold them in and preserve the rustic chunks of fish.
- 05
Chill the dip to let the flavors meld.
Cover the bowl tightly and refrigerate for at least an hour before serving, allowing the harshness of the raw aromatics to soften and the smoke to permeate the fat.
Notes
Don't fear the liquid smoke.
In local Hawaiian kitchens, it isn't a cheat; it's a fundamental pantry staple used to mimic the smell of an underground kiawe wood imu. Start with the recommended amount to ensure it tastes like a memory, not an ashtray.
The cracker factor.
In Hawaii, Diamond Bakery Soda Crackers are the nostalgic pairing. On the mainland, buttery Ritz crackers or fried wonton wrappers provide the perfect structural integrity and salty contrast.
From Cook Hawaiian in America.