Thursday, May 19, 2011

Raphe's Tuna Dip

a summertime, pool-side, favorite at mia oasi...

2 @ 12 oz cans tuna in water (not oil)
1 @ 8 oz carton sour cream (do not use the light)
2 tsp season salt (I use Nature's Seasoning)
2 tbsp minced onion
4 tsp liquid smoke
1 tsp garlic powder

1 tsp tabasco (optional)

1.  Drain all liquid from each can of tuna, thoroughly
2.  Dump both cans of tuna in a mixing bowl, cut thoroughly w/ fork
3.  Add sour cream and cut in thoroughly w/ fork
4.  Add the seasoning salt, onion, garlic powder and mix thoroughly
5.  Last, add the liquid smoke and again,,,, mix thoroughly
6.  Cover w/ saran wrap and let it sit in the fridge for at least 8 hours.

Enjoy with a "cold" beer.  Or if you prefer wine, maybe a sparkling from Schramsberg or a white of your choosing that's crisp with nice acidity.  

Cheers to all...

1 comment:

  1. Not sure if you did this on purpose... but this fits right in with the other images that come up for "raphe" on Google Images.

    I'm sorry.. but I can't eat it.