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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

Cook the tuna, preferably on a grill. Puree the cooked tuna and the water in a food processor.
Combine the cream cheese and the Grill Plus in a mixing bowl. Add the tuna puree, celery, and onion to the cream cheese blend, mixing thoroughly. Serve with fine crackers or fresh bread and enjoy. Optional: add cooked farfalle or penne pasta for an excellent pasta salad.