Smoked #Bluefin #Tuna Dip Using Helen’s Famous Smoked Fish Dip Recipe

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-

Live Smoke at Soy/Ginger/Yellow Cayenne Pepper Marinated Tuna Steaks

They were put in the fridge overnight and here’s a good size bluefin tuna steak that I’ll be using-

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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

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1/4 cup chopped scallions

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I ended up chopping up 5 sweet baby gherkins

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The juice lemon of one lemon and a 1/2 cup of mayo

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I added 1.5 Tablespoon of tabasco.  Also salt and crushed black pepper to taste.

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Mix it up and let it chill for an hour or more.

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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.

Live Smoke at Soy/Ginger/Yellow Cayenne Pepper Marinated Tuna Steaks

Follow along this morning at

Thanks to skipper Brian Higgins aboard the F/V Toby Ann we’ve got some beautiful tuna steaks to smoke up today.
Last night I trimmed them up and put out my ingredients for the overnight marinade and added two more ingredients: Fresh Ginger which I’d grate into the bowl and finely chopped up yellow Cayenne Pepper.

The marinade consisted of-

A Bottle of Veri Veri Teriyaki Marinade and Sauce

A Turn In the Bowl of Chili Oil and Japanese Sesame Oil

A Very Generous Amount of Crushed Red Pepper Flakes (I like stuff spicy)

A Half a Tablespoon of Granulated Garlic

Tablespoon of Freshly Grated Ginger

I Finely Chopped  Yellow Cayenne Pepper

A Cup Of Light Brown Sugar

Here’s one of teh tuna steaks before i put them to bed sealed in Ziploc bags overnight.


This morning virtually all of the liquid of the marinade got sucked up by the tuna and it turns the tuna almost candied with the soy and the brown sugar getting all sucked up inside the flesh.


5:15 AM Lay out the tuna on the Weber Smokey Mountain racks to dry.



6:45AM Set up the smoker using the snake method apple wood chunks and cherry wood chips dispersed along the fuse.


Lit 8 briquettes in the chimney and dumped them onto the left hand side of the charcoal fuse.


8:00AM Update: Tuna steaks are cranking along but pit temps aren’t climbing the way it was the last time I smoked tuna.  Pit temp 165 at grate level one hour into the smoke. I opened the feeder door to let some air in and added some cherry chips to stoke the coals a bit.


9:00AM Update:

Tuna internal temp 150 degrees and they come off.  I take the tuna steaks off and place them on the cool grates of the Weber kettle to dry.


9:45 Tuna dried and ready to package:


Live Smoking #Bluefin #Tuna On The Weber Smokey Mountain

Follow along all morning at
Tuna Assassin Jimmy Santapaola was kind enough to bring me some tuna steaks from his latest trip, landed less than 24 hours ago, I’ve got them cut into one inch mini steaks and into an overnight marinade.

The marinade consisted of-

A Bottle of Veri Veri Teriyaki Marinade and Sauce

A Turn In the Bowl of Chili Oil and Japanese Sesame Oil

A Very Generous Amount of Crushed Red Pepper Flakes (I like stuff spicy)

A Half a Tablespoon of Granulated Garlic

A Cup Of Light Brown Sugar


Put a third of the marinade in a heavy duty freezer bag, added tuna, added another third marinade, added a third of the tuna, and then the rest so its covered and placed in fridge overnight.


6:00AM Update
Tuna has absorbed most of the marinade and I’m going to lay it out on the smoker racks for a couple of hours to dry and form the pellicle.


8:35AM Update: Setting Up the smoker using the snake method.
Arranged a course of briquettes stacked up three high around the perimeter of the charcoal holder with chunks of apple wood and hickory chips.

Lit eight briquettes in the chimney and once they were glowing red and ashed over dumped them on one end of the course of the briquette “snake” so it will slowly work it’s way around the end and not too many coals will be going at once.
We are looking for temps of 225 for a couple of hours. If we simply filled up the charcoal basket with lit coals it would be difficult to keep the temps in the pit down. In this way it should be easier to keep the temps low for the duration.

Filled the water pan to help moderate the temps, put the grates on and set up the remote maverick temperature gauge.

10:56AM Update Grill Temp 235  Internal Tuna Temp 135

Pulled the thinner pieces of tuna off.





Sweet and spicy.  Tuna is still very moist.  I don’t like when smoked fish is dried out.  I wouldn’t change a thing except maybe add more red pepper for a little more heat.  Otherwise perfect.