After work, when I lived in Santa Monica, California, we had a Carlos and Pepe’s Mexican restaurant right across the street from the house. I loved to go over there and have their wonderful spicy tuna dip. I have been trying to recreate it for years, and I think my rendition of it is pretty spot on, if not a little better.
When you make this, please us tuna in oil. The tuna in water tastes very bland and requires more mayonnaise to taste better. My favorite, with the best flavor, is albacore in olive oil. If you can’t find it or don’t want to pay the hefty price for it, regular tuna in oil will be fine. I think the thing that sets my dip apart is the use of Aleppo pepper, which you can find at Penzey’s with other excellent spices. I also recommend True Citrus’s True Lemon and Lime because they can be added to foods without worrying about making them too thin – it’s just pure crystalized lemon or lime – delicious! Links are further down on the page.
Let’s Make Spicy Tuna Dip
- 1 can Tuna in oil, drained
- 2 tablespoon Mayonaise
- 1/2 teaspoon Jalapeno crushed
- 1/4 teaspoon Aleppo pepper
- 2 tablespoon Cilantro minced
- 1/2 teaspoon True Lemon
- 1/2 teaspoon True Lime
- 1/2 teaspoon dehydrated onion