Recipe by Kimme Hargrove
¾ to 1 pound tuna steaks or 3 cans chunk white albacore tuna in water
1 tablespoon butter
½ cup onion, chopped
1/3 cup mayonnaise
1/3 cup sour cream
3 green onions, chopped
½ cup parsley, chopped
3 teaspoons capers
Juice of ½ a lemon (maybe more)
Liquid smoke (just a few dashes!)
Worcestershire sauce (just a few dashes!)
If using tuna steaks, bake or saute fish in a tablespoon of olive oil and any desired seasoning until cooked all the way through and flaky. Then flake into a large bowl, and set aside.
If using canned tuna, drain water from cans and flake tuna into a large bowl with any desired seasoning. Mix and set aside.
In a pan, melt butter. Add onions and saute over very low heat for about 20-30 minutes or until caramelized.
Add caramelized onions to a food processor with mayonnaise, sour cream, green onions, parsley, capers, lemon juice and pepper.
Pour mixture into the bowl with the tuna, and add liquid smoke and Worcestershire sauce. Fold gently until combined. Adjust seasonings to taste. Refrigerate for at least an hour before serving with crackers or pita chips.
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