Smoked Tuna Dip a la Lulu's Homeport

One of our favorite vacation spots is the Gulf Coast of Alabama, and while there, our favorite restaurant is Lulu's Homeport in Foley. Not fancy in any way, and with a big helping of "Key West," it fits our mood perfectly.

On those lazy afternoons, we like nothing better than a cool drink and a big order of Smoked Tuna Dip, one of Lulu's best sellers.

Our take on this Buffett-based beach-hip dip starts with real, sushi-quality tuna, which we smoke ourselves (see our recipe for Smoked Tuna). Then it goes cross-country from there. We hope you love it!

+ 1 lb of smoked tuna, broken into large chunks

1/2 small, sweet onion, such as Vidalia

1 clove garlic, pressed

1/2 tsp Crystal Hot Sauce

1 tsp GirlsonaGrill Cajun Rub

juice and zest of 1 lemon

1/2- 3/4 cup Hellmann's Mayonnaise

Fresh saltine crackers for serving

Combine all ingredients except the tuna and saltines in a large bowl and mix well. Then add the tuna, and fold gently. Don't break up the chunks!

Allow this to rest, covered, in the fridge for at least 2 hours, and to get very cold. Serve with saltines and your favorite cold beverage.

To turn this into the best tuna salad and/or spread you've ever had, add:

1/4 cup sweet pickle relish

2 hard boiled eggs, chopped

Break the tuna up into slightly smaller chunks, that will stay on a piece of bread. Chill well.

Serve over a cold romaine salad with black olives and green onions, or spread on your favorite whole-grain toast with lettuce and tomato. YUMMMM!

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This dip is our take on a real LA favorite (that's Lower Alabama!) It starts with our GOG Smoked Tuna, a hint of lemon, and our own Cajun seasoning. YUMMMMM!