It has been a tradition for our family to have a introductory vacation lunch at the very famous, Bud and Alley’s in Seaside overlooking the water. Our rental is usually not yet ready, and this gives us a time to check out the very adorable town of Seaside before checking in to our own place.
I usually order their smoked tuna dip for an appetizer. It is very tasty and have since wanted to attempt to replicate it.
I don’t know if I did, but I do like my version as well. And, the beauty of this recipe is you can adjust it to your tastes and textures.
I started with a package of SeaFarePacific smoked, wild-caught, sustainable, albacore tuna. I found it at Whole Foods. For texture and flavor, I roughly chopped two stalks of celery, 1 clove of garlic and half of a large shallot.
Here is where you can add or take out what you desire.Add to a food processor and pulse until the consistency of your choice. I like some texture, so I left mine in small bits.Next, open the tuna package and lift tuna out with your clean hands and flake into the food processor with or without veggies. (There is liquid at the bottom of the pouch, FYI.) I left mine in. Pulse until consistency of your choice.
Add mayonnaise and salt and pepper. The tuna already has a lot of flavor, so be careful adding more.
I like mine creamy, so I added 1/2 cup of olive oil mayonnaise. Like I said, you can adjust the mayonnaise as well.Garnish with celery leaves and serve with crackers (these are gluten-free), veggies, bread or naan.
You could also put this into some lettuce and make a delicious, gluten-free, lettuce wrap for your lunch!