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!