From Chef Donald Link of Pêche (read more about Pêche here). Yield: about 5 cups Ingredients: 1 lb. smoked tuna 1/2 large onion, finely diced 1 celery stalk, minced 2 large scallions, thinly sliced 1 jalapeño, stemmed, seeded, and diced 1/2 cup mayonnaise 1/2 cup sour cream 1 tbsp. prepared horseradish 1/2 tsp. Worcestershire sauce 2 tbsp. Creole mustard 1 tsp. kosher salt 1/2 tsp. black pepper 1/2 tsp. paprika 1 lemon, zested and juiced 1 tbsp. hot sauce Method:
- Break apart the fish into small pieces.
- Combine all the ingredients in a mixing bowl, taste, and adjust seasonings. Add more lemon, hot sauce, or salt and pepper as desired.
- Allow to sit for a few hours or overnight to allow the flavors to come together.
- Serve with saltines.
