Tinned fish is totally having it’s moment right now.

And I love the ease of fish in a can or tin for quick lunch, apps… all. the. things.

And one of those things that I wanted to do was to turn a regular can of tuna into a smokey dip.

And boy did I.

My taste testers devoured it. I maded more and they devoured it again.

Now it’s your turn.

Ingredients:

thin pita chips

2 Tbsp evoo

everything but the bagel seasoning

2 cans of albacore (not in oil), drained (I use wild planet exclusively)

1 Tbsp smoked paprika

1/2 tsp garlic powder

1/4 cup avocado mayo

2 Tbsp creme fraiche

1/2 tsp salt

sliced scallions

evoo

spicy pickled carrots

refrigerator pickles

sliced french baguette

Directions:

Toss a bag of thin pita chips with 2 Tbsp evoo and everything but the bagel seasoning until chips are lightly coated.

In a small bowl mix together albacore, paprika, garlic, mayo, creme fraiche, and salt until combined.

Top with sliced scallions and a drizzle of evoo.

Serve with pita chips, pickles, spicy carrots, and bread.