Italian Tuna Spread

3 Reviews

Prep: 15 min
Ready In: 15 min

“This is part of an antipasti spread. Serve with crostini, Melba toast, or crackers at room temperature. Store in refrigerator covered. To reuse, bring back to room temperature. Do not microwave to reheat. It will turn to goop. Best tuna fish sandwich you will ever have. Use iceberg lettuce, toasted bread, and thin slice of tomato. Yum!” - by JBrown

Ingredients

3 (4.5 ounce) cans tuna packed in olive oil, drained
1/2 cup 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

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Metric US

Original recipe yields 8 servings

Directions

Blend tuna, butter, capers, parsley, lemon juice, salt, and pepper in a food processor until smooth.

Nutrition

Amount Per Serving (8 total)

Calories
158 cal
8%

Fat
11.9 g
18%

Carbs
0.3 g
< 1%

Based on a 2,000 calorie diet

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Reviews (3)

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ibbz

Feb. 6, 2013

"This is such a refreshing, tasty tuna dish. Put on crackers, make sandwich, such a versatile recipe. Love the addition of the capers...." See more"

Blender Woman

Feb. 12, 2013

"I made this for lunch today. I don't know when this recipe was written, but a lot of tuna now comes in packets. Guess, they couldn't keep reducing the can size. It is typically about 2.6 oz instead of..." See more 4.5 oz called for in the recipe. I had only one packet, so I cut the recipe back to 2 servings or sandwiches. I also followed the serving advice on making it into a sandwich. I made it according to directions but used olives instead of capers. I would like to try it again with the capers. I think they would be the perfect compliment. I have seen similar tuna spreads under French recipes. They typically call for olive oil instead of the butter, are usually made with olives, and have seen the tuna sandwiches with sliced boiled eggs. This is the closest I could find after another recipe dissapeared from the site, that I had planned to try. It was quick, easy, healthy, and a nice change from tuna with mayonnaise."

Tracey B.

Mar. 7, 2013

"I thought this was delicious. I cut the butter to 2 Tbs, added a splash of olive oil, used two 3oz cans of tuna in olive oil, increased the Italian parsley to 1 C, added 1/2 C green onions, and incre..." See moreased the lemon to whatever comes out of half a lemon, about 2 Tbs. We served on toasted pumpernickel bagel halves with mini bell peppers on the side. MMmmmm. The kiddos loved it too."

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