Remove any skin or large bones from the smoked yellowfin tuna and flake the fish into bite-sized pieces. Finely chop the sweet drop peppers, mince the half jalapeño (remove seeds if you want milder heat), rinse and drain capers, and finely chop the chives and parsley.

Soften cream cheese

If the cream cheese is cold, microwave it in a microwave-safe bowl for 10–15 seconds to soften slightly so it mixes smoothly with the other ingredients.

Combine base

In a medium mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Whisk or beat with a fork until smooth and fully combined.

Season and flavor

Stir in the lemon juice, Dijon mustard, smoked paprika, olive oil, kosher salt, and black pepper. Taste and adjust seasoning — add more lemon for brightness or salt for depth.

Fold in mix-ins

Gently fold the flaked smoked yellowfin tuna, chopped sweet drop peppers, chopped capers, minced jalapeño, chives, and parsley into the base mixture. Reserve about 1 tablespoon of chives and a few pieces of sweet drop pepper for garnish.

Swirl jalapeño jam

Spoon the jalapeño jam into the dip and gently swirl it through with a knife or spatula to create a marbled effect. If you prefer more heat and sweetness combined thorough, fold it in completely — otherwise leave visible streaks on top for presentation.

Adjust consistency

If the dip feels too thick, stir in up to 1–2 tablespoons additional sour cream or lemon juice to reach a spreadable but scoopable consistency.

Chill (recommended)

Cover the bowl and refrigerate the dip for at least 30 minutes to allow flavors to meld. It can be made up to 24 hours ahead; bring to room temperature for 10–15 minutes before serving if chilled longer.

Prepare lavash

Preheat oven to 375°F (190°C). Brush each lavash sheet lightly with the 1 tablespoon olive oil, then cut into triangles (about 6–8 per sheet). Arrange in a single layer on a baking sheet and bake for 6–10 minutes, flipping once, until edges are crisp and golden. Remove and cool briefly.

Serve

Transfer the dip to a shallow serving bowl. Drizzle a thin ribbon of extra-virgin olive oil over the top, add the reserved chives and sweet drop pepper pieces, and scatter microgreens or extra chives. Serve with toasted lavash triangles alongside additional jalapeño jam on the side for guests who want extra sweetness and heat.