[CH] Thai Tuna Dip

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Here is a recipe for a dip that I made from another recipe.  It turned out
very nicely and I wanted to share it with y'all.  I truly hope that y'all
will enjoy it as much as I do.  The original recipe, for Thai BBQ sauce, is
a favorite of mine to use with fresh tuna or salmon to be grilled or smoked.

Thai Tuna Dip

1/2 lb.		tuna steak

4 tbsp		soy sauce
3 tbsp		fish sauce
3 tbsp		lime juice
2 tsp		sugar
5-6 cloves	garlic, minced
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.

George J. Goslowsky
Monk of the TCS
Holder of Fire
House of the Jhereg

We are only immortal for a limited time

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