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9 oz tuna (chunk light in spring water) 4 tbsp mayonnaise 2.5 tbsp thick barbeque sauce 2 tbsp Worchestershire sauce 1/2 tsp garlic powder 1/4 tsp cayenne pepper 1/2 tsp Tony Chachere's Creole seasoning 1/2 tsp bay seasoning (e.g. Old Bay) 2 tsp cayenne-based hot sauce (e.g. Texas Pete or Frank's Red Hot) 1/2 tsp habanero seasoning (e.g. Hotter Than Hell) 2 tsp minced garlic 1/4 tsp mesquite-flavored liquid smoke 1/4 tsp black pepper 1 tsp cajun blackening seasoning (e.g. Chef Paul) Drain tuna and place in medium bowl. Add mayonnaise, barbeque sauce, and Worchestershire sauce and mix thoroughly. Add remaining ingredients and mix thoroughly. This recipe was added: 1 November 2003 |