I haven’t been in the kitchen much in the last month or so, but I’m hoping to change that soon I promise! I did whip up this favorite snack of ours this weekend and I’ve been wanting to share it with y’all for a while now.
One of our favorite restaurants is Virginia’son the Bay in Port Aransas, just up the coast from us. I’m sure alot of you local Texas folks have probably been there if you’ve been to Port A on vacay (their bloody mary’s are to DIE for!). They’ve got an appetizer called Jalapeno Mesquite-Smoked Yellowfin Tuna Dip on the Ritz which is absolutely unbelievable. Some family friends of ours set out to concoct a copycat recipe and man is it close!
It takes shockingly little ingredients and other than cooking the bacon, hardly any prep at all. Any mesquite or hickory-smoked flavor of tuna you can find will work, I always use these in mine. Virginia’s uses yellowfin which I’m sure they get fresh, so by all means if you have a way to smoke your own tuna, it would be even better so go for it!!
After cooking the bacon, just finely chop it, the jalapeno, and the green onions in a food processor until it’s all in small pieces. (yes my jalapeno was a bit old, but still super spicy!)
Then, just mix the bacon mixture in with the tuna and your desired amount of mayo until it’s all well-combined.
You can serve it right away but I find it’s best after it has chilled and all the flavors have melded together for a few hours. And of course, served “on the Ritz” as well. For some reason, this doesn’t taste near as good without Ritz.
We made just a single bag’s worth here and made a nice little lunch out of it, but if you’re taking it somewhere or want to nosh on it for a while, definitely double or triple it! This is one of my FAVORITE things to take to a party because it is so quick and easy to make.
- 1 package of hickory-smoked tuna, I use these
- 1 jalapeno, seeded if you want it less spicy
- 3 strips of cooked bacon, crumbled
- 3-4 stalks of green onion
- 1 cup mayonnaise, more or less as desired
- Add bacon, jalapeno, and green onion to food processor and pulse until everything is in uniform small pieces
- In a large bowl, add the bacon mixture to tuna and mayo, and mix until well combined
- Chill for a few hours before serving if possible
- Serve with Ritz crackers
Recipe is easily halved, doubled, or tripled as needed.