The Point's Smoked Tuna Dip

• 10 lbs fresh tuna fillet
• 1/3-1/2 gal mayonnaise
• 1/3 jar La hot sauce
• 2 oz Tonys Seasoning
• 3 oz worstershire sauce
• 2 med onions, diced fine
• 8 ribs celery, diced fine
• 1-1/2 oz black pepper
• 1 oz granulated onion
• 1 oz celery salt
• 4 oz granulated garlic

Season the tuna with dales marinade and tonys seasoning prior to smoking it. Smoke in an indirect smoker until it is done thru. Crumble the tuna in a large bowl with the remaining ingredients, adding the mayonnaise last\'85..add mayo until the proper consistency (should spread on a saltine easily). Cover bowl and sit overnight in refrigerator\'85.check the consistency and add mayo if needed. Put in covered containers refrigerator.