Found This Recipe here The recipe was written by Tommy Thompson From Florida Sportsman Magazine and Helen is his mom.
Here are the pictures and the method that I used following Tommy’s mom Helen’s recipe in pictures-
Here’s how I smoked the tuna-
They were put in the fridge overnight and here’s a good size bluefin tuna steak that I’ll be using-
I broke the tuna into 3/4 inch chunks because I figured that when I mixed all the ingredients together it would break it down a little more and I didn’t want it to be a mousse, I wanted every dip of a cracker to have a decent amount of solid smoked tuna on it.
2 cups of broken up smoked tuna chunks
1/4 cup chopped scallions
I ended up chopping up 5 sweet baby gherkins
The juice lemon of one lemon and a 1/2 cup of mayo
I added 1.5 Tablespoon of tabasco. Also salt and crushed black pepper to taste.
Mix it up and let it chill for an hour or more.
It was a monster hit for the boys on the HomieCast which we taped last night
This recipe was easy to make, didn’t include too many crazy hard to find ingredients and was absolutely delicious. With the nice kick of the salt and Tabasco it went perfectly well with some nice cold beer. I will be making more for Thanksgiving!
You can get smoked fish all the time at Connolly Seafood in Gloucester MA to use if you’re not all about that smoking/BBQ lifestyle.
Thank you Tommy Thompson for sharing your mom’s recipe.