Campfire Smoked Tuna Dip

smoked tuna dip

 The Spruce / Todd Coleman

Prep: 2 mins
Cook: 10 mins
Total: 12 mins
Servings: 4 servings
Nutrition Facts (per serving)
342 Calories
14g Fat
31g Carbs
23g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 342
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 13%
Cholesterol 11mg 4%
Sodium 641mg 28%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 23g
Vitamin C 3mg 17%
Calcium 131mg 10%
Iron 3mg 15%
Potassium 446mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Transform the pantry staple of canned tuna in a unique dip, with the application of a bit of flames to create a smoky 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 salsa, store-bought

  • Smoked paprika, for garnish

  • Coarsely ground black pepper, to taste

  • Extra-virgin olive oil, for drizzling

  • Crackers, for dipping

  • Vegetables such as cucumber, carrots, celery, and bell pepper, for dipping

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. Place the can in a metal pan and light the paper towel on fire. Let it burn for 10 minutes.

  4. Extinguish the fire using the lid of the pan to cover.

  5. 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.