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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Avocado Shrimp Ceviche
This classic shrimp ceviche recipe cures fresh shrimp in lime juice. The shrimp is mixed with juicy tomatoes, onion, cilantro, avocado, and a special sauce for a delicious, light, and refreshing appetizer. Perfect on a sunny day with an ice-cold beer on the side. Of course, most Latinos (especially my wife) can make a good ceviche blindfolded on any day, rain or shine!
Potato Chapati Bread
Potato chapati is an Indian bread typically eaten for breakfast with curds and pickles or served for a special dinner with any curry.
Wonderful Banana Cake
Quick and easy flavorful banana cake. Frost with whipped cream, if desired.