RECIPE:
8 ounces smoked tuna, flaked
8 ounces cream cheese, softened
⅓ cup mayonnaise
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
2–3 dashes Louisiana-style hot sauce (more to taste)
2 green onions, thinly sliced
2 tablespoons chopped fresh parsley
Fresh cracked black pepper
In a medium bowl, stir together the cream cheese, mayonnaise, sour cream, lemon juice, Worcestershire, Dijon, garlic powder, onion powder, smoked paprika, and hot sauce until smooth.
Gently fold in the smoked tuna, green onions, and parsley, leaving some larger flakes of tuna for texture.
Taste and season with black pepper and additional hot sauce if desired. Add salt only if necessary.
Cover and refrigerate for at least 30 minutes before serving so the flavors have time to come together.