Spice up snack time with this Spicy Tuna Dip featuring Fishwife Spicy Tuna, tangy yuzu mayo, and a hint of lemon honey vinegar, garnished with salmon roe and chives. Enjoy with crispy homemade seaweed chips for a savory, crunchy bite.
Spice up snack time with this Spicy Tuna Dip featuring Fishwife Spicy Tuna, tangy yuzu mayo, and a hint of lemon honey vinegar, garnished with salmon roe and chives. Enjoy with crispy homemade seaweed chips for a savory, crunchy bite.
- • ½ cup whipped cream cheese
- • 2 tbsp plain Greek yogurt
- • 1 can Fishwife Spicy Tuna (+oil)
- • 1 sprig green onion, minced
- • 2 tbsp Tangy Yuzu Mayo
- • 1 tsp mirin
- • 1 tsp soy sauce
- • 1.5 tsp Meyer Lemon Honey Vinegar
- • Shichimi togarashi
- • Salmon roe (garnish)
- • Chives (garnish)
- • Seaweed chips (below)
- • 5 rice paper sheets
- • 5 nori sheets
- • 2 cups neutral oil (for frying)
- • Salt
- Dip: combine all ingredients (except for garnishes and seaweed chips) in a medium-sized bowl. Set aside in fridge until ready to serve. Prepare seaweed chips. Garnish dip with salmon roe and chives right before serving, and enjoy with chips!
- Seaweeds Chips: Soak a tea towel with water, and ring out until damp. Place a single sheet of rice paper onto the towel and fold towel over so that the sheet is covered on both sides. Let sit for about 1 minute, or until rice paper has slightly softened and is a little sticky. Carefully place onto the rough side of a nori sheet and press so that it’s secure. Corners of nori can be folded inward. Transfer to a wire rack to let dry. Repeat steps 1 and 2 with remaining sheets of nori and rice paper. Once dried, cut into squares or triangles. Heat oil in a small pot and fry in small amounts to prevent sticking. Drain on wire rack in a baking sheet. Season with salt.
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