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Thai Tuna Dip
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    Thai Tuna Dip

  • 1/2 lb. tuna steak
  • 4 tbsp soy sauce
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 2 tsp sugar
  • 5 cloves garlic, minced -- (5 to 6)
  • 1 tbsp powdered ginger or equivalent fresh ginger
  • 5 habaneros, minced
  • 1 1/4 block cream cheese, allow to warm to room temp.
  • 2 tbsp mayo
  • In a non-reactive bowl, mix the soy sauce, fish sauce, lime juice, sugar, garlic, ginger and habs. Put the tuna in a zip lock type bag and pour in the marinade mixture. Squeeze out as much of the air as possible and then seal the bag. Shake the bag to ensure that the tuna is well covered with the marinade. Allow to marinade for at least one hour. Remove the tuna from the bag, reserving the marinade, and grill/smoke until pink in the middle. Pour the reserved marinade into a sauce pan and simmer until reduced by at least 1/4, the allow it to cool. Allow the tuna to cool as well, then crush it with a fork in a bowl large enough to accommodate the cream cheese and the tuna. Add the mayo and the cream cheese and continue to mash with a fork until smooth. Add some of the marinade, for flavor, one teaspoon at a time until the mixture is of a dip consistency. Chill and serve with onion bagels.

    From: Goslowsky, George, gjgoslow@intergraph.com.
    Posted By: George J. Goslowsky, Via: Chile Head Mailing List
    Post Date: Tue, 19 Sep 2000

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