Several years ago, I started making this spicy tuna dip; however one day my hubby added a certain little ingredient, which kicked it up a notch. Since then, we never make our tuna dip without this tiny but major ingredient, which I like to call the “secret ingredient”. The “secret ingredient” is what really makes this dip extra spicy and delicious.
It’s not one of those I would have to kill you if I told you “secret ingredients” – but it is our “secret ingredient” and not one that you would find in most tuna dip recipes.
Can you guess the “secret ingredient”?
Could it be the red onion? No.
How about the freshly chopped cilantro? No, guess again.
Then it has got to be the jalapeño pepper, right? Wrong again.
The secret ingredients is…drum role please…
Before telling you the “secret ingredient”, I would like to give some healthy advice on tuna. Purchase tuna in a pouch instead of the canned stuff to avoid BPA. What is BPA? Bisphenol-A (BPA), a chemical used in the linings of some food and drink cans, has been linked to the development of precancerous lesions and abnormal development of reproductive systems in animals. I switched to the tuna in the pouch and love it’s creamy texture. My can opener is getting used less and less these days.
Now back to the secret ingredient.
The secret ingredient is….
Japanese chili oil, called La-Yu. La-Yu is a condiment made from sesame oil that has been infused with chili peppers, adding a hot spicy flavor to foods. La-Yu chili oil really does add a special flavor to spicy tuna dip. I hope you try it.
- 1 2.5 ounce pouch of albacore tuna
- ½ (green or red) jalapeño chile, seeded and stemmed
- ¼ cup chopped red onion
- 1⁄4 cup mayonnaise
- ¼ cup chopped cilantro
- ⅛ teaspoon La-Yu chili oil
- pinch of salt and pepper
- Add all of the ingredients to a food processor and pulse a couple of times to lightly blend. You want some texture(chucks of onion and jalapeño) to the dip, so don't over blend.
- You can serve immediately or refrigerate for 24 hours. Serve with chips and some fresh veggies.