Chef Tim Creehan's recipe for Smoked Tuna Dip using Original and Mesquite Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

1/2 lb fresh Yellowfin tuna (you can use canned tuna if fresh is unavailable... we'll let you slide)
4 oz water
8 oz Mesquite Grill Plus
3/4 lb softened cream cheese
1/2 cup chopped green onion
1/4 cup chopped celery

Procedure

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Rick Baumann from Murrells Inlet Seafood prepares crab dips, crab & avacado salad, and tuna supreme dip.