Crispy Spicy Tuna Dip
Crispy Spicy Tuna Dip
Ingredients
For the Tuna
- 1 pound sashimi-grade tuna, diced into small, uniform cubes
For the Creamy Dip Base
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce, or to taste
- 1 tablespoon pickled ginger liquid, from the jar
- 2 tablespoons Burmese chili bits, for mixing into the dip
For the Toppings
- 2 tablespoons Burmese chili bits, for garnishing
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon Furikake seasoning
- 2 tablespoons pickled ginger, finely chopped, for garnishing
For Serving and Pairing
- 1 bag potato chips, large, for dipping
- 1 bottle Chablis wine, chilled, for pairing
Instructions
- 1
Prepare the tuna by dicing the sashimi-grade tuna into small, uniform cubes. Set aside.
⏱️ 3 min
- 2
In a medium mixing bowl, combine the sour cream, mayonnaise, Sriracha sauce, and the liquid from the pickled ginger jar. Whisk these ingredients thoroughly until a smooth, creamy base is formed.
⏱️ 2 min
- 3
Add 2 tablespoons of the Burmese chili bits to the creamy mixture and stir to incorporate them, adding an internal crunch to the dip.
⏱️ 1 min
- 4
Transfer the prepared creamy dip base into a serving bowl or shallow dish.
⏱️ 1 min
- 5
Carefully layer the diced tuna on top of the creamy base in the serving dish.
⏱️ 1 min
- 6
Garnish the dip generously with the remaining 2 tablespoons of crispy Burmese chili bits, chopped fresh chives, Furikake seasoning, and chopped pickled ginger.
⏱️ 3 min
- 7
Serve the Crispy Spicy Tuna Dip immediately with a generous portion of potato chips for dipping.
⏱️ 1 min
- 8
Pair with a chilled glass of Chablis wine to refresh the palate between bites and complement the tuna's flavors with its crisp, lemony notes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Spicy Tuna Dip
Ingredients
For the Tuna
- 1 pound sashimi-grade tuna, diced into small, uniform cubes
For the Creamy Dip Base
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce, or to taste
- 1 tablespoon pickled ginger liquid, from the jar
- 2 tablespoons Burmese chili bits, for mixing into the dip
For the Toppings
- 2 tablespoons Burmese chili bits, for garnishing
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon Furikake seasoning
- 2 tablespoons pickled ginger, finely chopped, for garnishing
For Serving and Pairing
- 1 bag potato chips, large, for dipping
- 1 bottle Chablis wine, chilled, for pairing
Instructions
- 1
Prepare the tuna by dicing the sashimi-grade tuna into small, uniform cubes. Set aside.
⏱️ 3 min - 2
In a medium mixing bowl, combine the sour cream, mayonnaise, Sriracha sauce, and the liquid from the pickled ginger jar. Whisk these ingredients thoroughly until a smooth, creamy base is formed.
⏱️ 2 min - 3
Add 2 tablespoons of the Burmese chili bits to the creamy mixture and stir to incorporate them, adding an internal crunch to the dip.
⏱️ 1 min - 4
Transfer the prepared creamy dip base into a serving bowl or shallow dish.
⏱️ 1 min - 5
Carefully layer the diced tuna on top of the creamy base in the serving dish.
⏱️ 1 min - 6
Garnish the dip generously with the remaining 2 tablespoons of crispy Burmese chili bits, chopped fresh chives, Furikake seasoning, and chopped pickled ginger.
⏱️ 3 min - 7
Serve the Crispy Spicy Tuna Dip immediately with a generous portion of potato chips for dipping.
⏱️ 1 min - 8
Pair with a chilled glass of Chablis wine to refresh the palate between bites and complement the tuna's flavors with its crisp, lemony notes.
⏱️ 1 min