Spicy Tuna Dip with Seaweed Chips

Yields 4-5 servings

Now this is not your average tuna dip! We absolutely love that our friends at Fishwife launched spicy canned tuna, and it is truly delightful. The first thing we had to make with it was this dip, which really speaks for itself: a little spicy, a whole lot savory, and a hint of tanginess and sweetness. Plus, an extra level of pizzazz with the salmon roe topping, a far more affordable and equally delicious alternative to sturgeon caviar.

All served with crispy seaweed chips! Super easy to fry up, with a higher success rate than regular potato chips, in our humble opinion. Sure, you could just buy chips, but why not impress your guests (or yourself!) and whip up something a bit more fun! This dip deserves special treatment, and so do you.

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Assembly

Spicy Tuna Dip:
For the dip, combine all ingredients (except for garnishes and seaweed chips) in a medium-sized bowl. Set aside in fridge while preparing chips and until ready to serve.

Seaweed Chips:
Soak a tea towel with water, and ring out until damp. Place a single sheet of rice paper onto the towel and fold towel over so that the sheet is covered on both sides. Let sit for about 1 minute, or until rice paper has slightly softened and is a little sticky.

Carefully place onto the rough side of a nori sheet and press so that it’s secure. Corners of nori can be folded inward. 

Transfer to a wire rack to let dry. Repeat steps 1 and 2 with remaining sheets of nori and rice paper.

Once dried, cut into squares or triangles. Heat oil in a small pot and fry in small amounts to prevent sticking. Drain on wire rack in a baking sheet. Season with salt.

Assembly:
Garnish dip with salmon roe and chives right before serving, and enjoy with chips!

Ingredients

Spicy Tuna Dip

½ cup Whipped cream cheese

2 tbsp Plain Greek yogurt

1 can Fishwife Spicy Tuna (and oil)

1 sprig Green onion, minced

2 tbsp Tangy Yuzu Mayo

1 tsp Mirin

1 tsp Soy sauce

1.5 tsp Meyer Lemon Honey Vinegar

Shichimi togarashi, to taste

Salmon roe (garnish)

Chives (garnish)

Seaweed chips (below)

Seaweed Chips

5 Rice paper sheets

5 Nori sheets

2 cups Neutral oil (for frying)

Salt

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