tuna dip, baby!!!

it's........ the best

I cannot fully explain to you how happy I am that it is spring. Like, diva, we made it! I have been sitting outside and drinking in the sun and having little treats and just generally being very sweet and kind to myself (and others?). It’s very nice! I highly recommend it.

I have also been missing my family a lot recently. The thing they don’t tell you about moving across the country from your family is that you’ll actually then be across the country from your family, and your life will just, like, keep going? And so will theirs?? It’s wild that no one is talking about this.

My brother is graduating from college (which is crazy!), and then it’s my sister’s birthday, and then it’s my mom’s birthday, and then it’s my brother’s birthday, and then it’s my dad’s birthday, and I’m just over here in San Francisco like… ok cool I guess I’ll just be in a fight with the passage of time?

I will never not be devastated by the fact that we’re actually constrained by an existence confined to a physical plane. Like, wouldn’t it be so much better if we could all just exist as a chill mist floating in the ether, able to just zip around and pop in on folks whenever we want? I think so!

Sorry to get all existential there, but, you know, just let me exist outside my physical form! I don’t think that’s too much to ask! Anway…

Because I miss my family and also because it’s spring, I thought I’d try and recreate something delicious my entire family loves—and then have a party and feed to my friends because my family is too far away to try it. So that’s what I did!

There’s this Mexican restaurant in Fort Lauderdale called Ole Ole, and it has quite literally the best fish dip you’ve ever had in your entire life. It’s almost got the texture and consistency of a tonnato, but instead of capers and lemon, it’s got cilantro and lime and jalapenos and… well… you’re just gonna have to make it yourself and find out.

When I tell you that seven of my friends ate all of the dip before I even had a chance to go back for a second taste, I am not lying!!! It’s very delicious, and I think you’ll like it very much. Making this dip is the perfect excuse to have a few friends over, drink a funky orange wine or a nice rosé, or maybe a few good beers (or all of the above!). If you’re gonna make it, I’d say to splurge for whatever good tortilla chips you can find, but it’s also really nice with torn pita bread too. Do whatever makes you happy!

tuna dip: ingredients

2 6oz cans of white tuna in water: If you can’t find 6 oz cans at your grocery store, you can adjust the recipe accordingly (I am bad at math, but I trust you to figure it out!).

1 cup good mayonnaise: It’s a lot of mayo! Deal with it! Also, by “good mayo,” I mean whatever that means to you—follow your heart.

1 cup cilantro, lightly packed: To be fair, I don’t really measure this, I just usually use all of the cilantro.

4 tbsp pickled jalapenos + 2 tbsp picked jalapeno juice: You can add more or less jalapeno depending on how spicy you want it to be—my friend Gordy wanted it to be spicier, so maybe add more!

1 small white onion, quartered: You can use a different kind of onion here, but I think white onion is best!

1 tbsp kosher salt: You need it!

1 tsp white pepper: You can use black pepper if you want!

The juice of one lime: So, like, two tablespoons or so.

tuna dip: method

This all comes together in a food processor, and I don’t know that you can achieve the desired result using anything else! I’d imagine if you chopped the cilantro, onion, and jalapenos very well and then threw everything into a blender, you might get close—if you try it, let me know how it goes! Otherwise, food process away!

In a large food processor, pulse the cilantro until it’s coarsely chopped. Next, add the quartered white onion and pickled jalapenos and process until finely chopped.

Add the remaining ingredients (tuna, mayo, jalapeno liquid, white pepper, salt, lime) and process until creamy. Like, very creamy! Blend, baby, blend!

Taste and adjust seasoning as necessary! Maybe a little more lime or jalapeno? Up to you!

Now’s the hard part—this should really sit and chill for, like, an hour or so. Maybe even two! Like most things, it’s gonna get better as everything has a chance to get all friendly and cozy with each other. If you must eat it right away, you can. I won’t tell anyone. But if you can wait… wait!

And that’s it! Eat it with good chips or torn pita. If you’ve got some left over the next day, make yourself a really good sandwich or a crazy tuna melt. Do whatever you want! Live your dreams!

Ok love you bye!

Garrett

p.s. here’s an instructional video should you need one!

@gschlichteit’s spring and honestly all I wanna do is sit in the sun and drink wine and eat dips! so! here’s a recipe for the best fish dip literally ever—it’s kind of like a tonnato but…. better? it’s inspired by the one at Ole Ole in Ft. Lauderdale—you’re gonna love it! tuna dip: ingredients 2 6oz cans of white tuna in water: If you can’t find 6 oz cans at your grocery store, you can adjust the recipe accordingly (I am bad at math, but I trust you to figure it out!). 1 cup good mayonnaise: It’s a lot of mayo! Deal with it! Also, by “good mayo,” I mean whatever that means to you—follow your heart. 1 cup cilantro, lightly packed: To be fair, I don’t really measure this, I just usually use all of the cilantro. 4 tbsp pickled jalapenos + 2 tbsp picked jalapeno juice: You can add more or less jalapeno depending on how spicy you want it to be—my friend Gordy wanted it to be spicier, so maybe add more! 1 small white onion, quartered: You can use a different kind of onion here, but I think white onion is best! 1 tbsp kosher salt: You need it! 1 tsp white pepper: You can use black pepper if you want! The juice of one lime: So, like, 2 tablespoons or so. tuna dip: method This all comes together in a food processor, and I don’t know that you can achieve the desired result using anything else! I’d imagine if you chopped the cilantro, onion, and jalapenos very well and then threw everything into a blender, you might get close—if you try it, let me know how it goes! Otherwise, food process away! In a large food processor, pulse the cilantro until it’s coarsely chopped. Next, add the quartered white onion and pickled jalapenos and process until finely chopped. Add the remaining ingredients (tuna, mayo, jalapeno liquid, white pepper, salt, lime) and process until creamy. Like, very creamy! Blend, baby, blend! Taste and adjust seasoning as necessary! Maybe a little more lime? Up to you! Now’s the hard part—this should really sit and chill for, like, an hour. Like most things, it’s gonna get better as everything has a chance to get all friendly and cozy with each other. If you must eat it right away, you can. I won’t tell anyone. But if you can wait… wait! #homecooking #fishdip #springrecipes

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