Albacore Tuna Dip with Cream Cheese, Lemon & Herbs
Albacore Tuna Dip with Cream Cheese
This creamy dip uses cooked or drained canned albacore with cream cheese, lemon and herbs. It makes a small bowl for about 4–6 appetizer servings with crackers, bread or vegetables. Allow 15 minutes to mix plus an optional 30-minute refrigerator chill; cooking and cooling fresh fish take extra time.
Ingredients
- 6 oz cooked, chilled albacore or 6 oz drained canned albacore
- 4 oz cream cheese, softened enough to mix
- ¼ cup sour cream or plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil, optional for a softer texture
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped parsley or dill
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Optional additions: 1 tablespoon drained, chopped capers; 1 teaspoon lemon zest; or a little prepared horseradish or hot sauce. Add gradually and taste before salting.
Cooked Weight and Canned Weight
Measure 6 oz of fish after cooking or draining. A can's net weight can include liquid, so one can labeled 6 oz may provide less than this recipe needs.
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Frozen Albacore Tuna is uncooked fish, offered in 5 lb and 10 lb total orders. It is not canned tuna. To use it here, thaw according to package directions, cook to 145°F internally, cool promptly under refrigeration and then weigh and flake the fish. Do not mix raw albacore into this cooked-fish recipe.
Fresh Whole Albacore Tuna requires a separate cutting plan. Confirm weight and preparation before ordering; whole-fish weight is not ready-to-use dip filling.
Method
- Drain canned fish well or flake the cooked, chilled fish. Prepare herbs and vegetables separately from any raw-fish work area.
- Beat cream cheese with sour cream or yogurt until smooth. Add optional olive oil if a softer consistency is desired.
- Stir in lemon juice, Dijon, herbs, garlic powder and smoked paprika. Add any optional seasonings.
- Fold in the fish gently. Taste and adjust salt and pepper; canned fish, capers and mustard can already contribute salt.
- Cover and refrigerate until serving. An optional 30-minute chill firms the texture. Garnish with herbs and serve a small portion at a time, keeping the rest chilled.
Variations and Serving Ideas
Serve with cucumber rounds, celery, bell pepper strips, crackers or toasted baguette. For a dairy-free adaptation, choose suitable cream-cheese and yogurt alternatives and check all labels; nut-based substitutes introduce different allergens.
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If the dip is too loose, check that the fish and capers were drained well. If too thick, add a small spoonful of yogurt. Freezing may leave the dairy base grainy or separated, so prepare manageable quantities.
Storage and Related Recipes
Refrigerate promptly and follow the shortest applicable storage direction among the ingredients. Previously cooked fish retains its original storage history after mixing. Do not treat making a new dip as extending its shelf life. See FDA seafood guidance and the albacore storage guide.
For soy-sesame seasoning, try ahi tuna dip. For a lunch filling, use albacore salad and sandwiches. Compare products in the Tuna Collection.
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