Jason Dauble
Walk into Duck Hawk Provisions in Cashiers and you’ll find more than just good food – you’ll find Jason Dauble’s imagination at work. The former Atlanta restaurateur has transformed the onetime Cashiers Valley Smokehouse into a pewter-green café-market-wine-shop hybrid that hums with energy, delicious aromas, and a sense of belonging.
Among its many draws is Dauble’s 30A Tuna Dip – silky, smoky, and utterly addictive.
But before Duck Hawk, before the coffee, charcuterie, and champagne, there was a beach house on 30A – and a recipe that would come to define Dauble’s easygoing approach to food and hospitality.
Growing up in the Atlanta suburbs, his family made annual pilgrimages to Destin.
“By the late ’80s, Seaside was the coolest place to be,” Dauble recalls. “You could ride your bike from your beach house to the shops and restaurants, grab a margarita at Bud & Alley’s, and head straight down to the beach.”
It was there, amid salt air and sunshine, that he first tasted smoked tuna dip. “A concoction that fits the tranquil beach town vibe to a T,” he says. “Rich and velvety, with a gentle hint of smoke, it spreads easily over lavash and pairs perfectly with their house margarita.”
Decades later, Dauble still makes that annual pilgrimage to Bud & Alley’s – still orders the tuna dip before he even checks into his beach house. His own take on the dish, now a Duck Hawk favorite, traces back to those rooftop evenings in Seaside and the simple pleasure of food made to share.
Like everything Dauble does, it’s an act of connection. You’ll find it behind the counter at Duck Hawk, tucked among house-made dips, smoked ribs, and fresh pastries, or you can make your own batch at home and let it carry you back to those sun-soaked afternoons on the Gulf.
Jason Dauble’s Tuna Dip
Makes: About 4 cups
Prep Time: 45 minutes
Serve with: Lavash or crackers
Ingredients
1 lb cream cheese, room temperature
1 lb sushi-grade ahi tuna (fresh or thawed)
½ cup sour cream
½ cup Duke’s mayonnaise
¼ cup Worcestershire sauce
1 tbsp hot sauce (Cholula preferred)
1 tbsp fresh lemon juice
1 tbsp smoked paprika
1 tbsp kosher salt
1 tbsp freshly ground black pepper
¼ cup chopped flat-leaf parsley
Oil for brushing
Lavash or crackers, for serving
Method
1. Smoke the tuna: Heat smoker (Big Green Egg, Traeger, or similar) to 225°F. Slice tuna into 1–2-inch-thick pieces, season with salt, pepper, and a touch of oil. Smoke 20 minutes, until cooked through but still pink inside. Let cool.
2. Prepare the mixture: In a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed 15 minutes until light and fluffy. Add sour cream and mayonnaise; mix 5 more minutes.
3. Season: Add Worcestershire, lemon juice, hot sauce, paprika, salt, and pepper. Mix slowly to combine.
4. Add the tuna: Break smoked tuna into small pieces and fold in gently until evenly mixed.
5. Serve: Transfer to a serving bowl, garnish with parsley and a pinch of paprika. Serve chilled, with a margarita if you want to do it Jason’s way.
Find Duck Hawk Provisions at 281 US 64 W in Cashiers, where this dip – and a good bit of Gulf Coast sunshine – awaits.
Favorites Count: 0