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Smoked Tuna Dip

Smoked Tuna Dip

  • Yield: About 1 1/2 quarts 1


  • 1 2/3 pounds fresh tuna
  • 1 tablespoon Emeril's Original Essence or other Creole seasoning, or to taste
  • 8 ounces cream cheese
  • 1/3 stalk celery, cut into brunoise (1/8-inch dice, or minced)
  • 1/2 jalapeno pepper, cut into brunoise
  • 1/2 shallot, cut into brunoise
  • 1/3 lunchbox red pepper, cut into brunoise
  • 2 1/2 tablespoons brunoise of cornichon
  • 1 cup mayonnaise (preferably Blue Plate brand)
  • 1/3 cup Crystal hot sauce, or to taste
  • Lemon juice and zest, to taste
  • Fried Saltine crackers, or your favorite crackers, for serving


  • Season the tuna with the Essence and arrange on a tray for smoking. 

    Prepare a smoker and set it to 225 degrees F. Smoke the tuna for 1 hour, adding the cream cheese to the smoker for the last 15 minutes. 

    Remove the tuna and cream cheese from the smoker; flake the fish into small pieces while it is still hot. Set aside to cool.  

    When the tuna and cream cheese are cool, add the remaining ingredients and stir to blend. Taste and adjust the seasoning if necessary. Serve with crackers. 

Recipe Details