Transform the pantry staple of canned tuna in a unique dip, with the application of a bit of flames to create a smokey flavor. The recipe works best outdoors, and is inspired by campfire cooking. However, if you are cautious, the flaming of the tuna can also occur inside, just be sure to keep an eye on it.
- 1- 5 ounce can oil-packed tuna, top removed and undrained
- 1 cup Greek yogurt
- 1/2 cup store-bought salsa
- Smoked paprika, to garnish
- Coarsely ground black pepper, to taste
- Extra-virgin olive oil, to garnish
- For Dipping: crackers, or vegetables such as cucumber, carrots, celery, and bell pepper
Gather the ingredients.
Fold a paper towel into a square and place it in the can of tuna. Press down on the towel until it’s entirely absorbed with oil.
Place the can in a metal pan and light the paper towel on fire. Let it burn for 10 minutes.
Extinguish the fire using the lid of the pan to cover.
To serve, spread the yogurt in a swirl on a plate and dust with paprika and pepper. Invert the tuna onto the center of the plate, spoon the salsa over the top, then drizzle with the oil. Serve with vegetables like cucumber, carrot, and celery, or your favorite crackers, for dipping.