Spicy Tuna Dip with Seaweed Chips

Recipe by Acid League

Serves 4-5

Cook Time 20-25 mins

Spice up snack time with this Spicy Tuna Dip featuring Fishwife Spicy Tuna, tangy yuzu mayo, and a hint of lemon honey vinegar, garnished with salmon roe and chives. Enjoy with crispy homemade seaweed chips for a savory, crunchy bite.

This Recipe Features:

Fishwife Albacore Tuna in Spicy Olive Oil

$32.00

This Recipe Features:

Fishwife Albacore Tuna in Spicy Olive Oil

$32.00

Ingredients

• ½ cup whipped cream cheese
• 2 tbsp plain Greek yogurt
• 1 can Fishwife Spicy Tuna (+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
• Salmon roe (garnish)
• Chives (garnish)
• Seaweed chips (below)
• 5 rice paper sheets
• 5 nori sheets
• 2 cups neutral oil (for frying)
• Salt

Directions

Dip: combine all ingredients (except for garnishes and seaweed chips) in a medium-sized bowl. Set aside in fridge until ready to serve. Prepare seaweed chips. Garnish dip with salmon roe and chives right before serving, and enjoy with chips!
Seaweeds 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.