This Italian tuna spread recipe makes a great addition to an antipasti spread. Serve it with crostini, Melba toast, or crackers at room temperature. Store it, covered, in the refrigerator. To reuse, bring it back to room temperature; do not microwave to reheat; it will turn to goop. This also makes the best tuna fish sandwich you will ever have. Use iceberg lettuce, toasted bread, and a thin slice of tomato. Yum!
Ingredients
- 3 cans tuna packed in olive oil , 4.5 ounce
- 0.5 cups unsalted butter at room temperature
- 3 tablespoons capers , drained
- 1 tablespoon chopped Italian flat-leaf parsley
- 1 teaspoon lemon juice , Optional
- salt and ground black pepper to taste
Instructions
-
1
Combine tuna, butter, capers, parsley, lemon juice, salt, and black pepper in the bowl of a food processor; pulse until smooth.
Nutrition Facts
Per serving
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