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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!
Ingredients
- 3 (4.5 ounce) cans tuna packed in olive oil, drained
- ½ 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
Directions
Step 1
Blend tuna, butter, capers, parsley, lemon juice, salt, and pepper in a food processor until smooth.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 158 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat7g | 37% |
| Cholesterol45mg | 15% |
| Sodium121mg | 5% |
| Total Carbohydrate0g | 0% |
| Dietary Fiber0g | 0% |
| Protein12g | |
| Vitamin C1mg | 6% |
| Calcium11mg | 1% |
| Iron1mg | 4% |
| Potassium122mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This is such a refreshing, tasty tuna dish. Put on crackers, make sandwich, such a versatile recipe. Love the addition of the capers.
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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 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.
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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 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.
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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 increased 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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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 increased 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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Very tasty. I added saut?ed almonds instead of capers better Taste and a tsp of mayo. Tangy twist yum.
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Very tasty. I added saut?ed almonds instead of capers better Taste and a tsp of mayo. Tangy twist yum.
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I made this as an add-on to an antipasti platter last night. To put it simply, this was excellent and something I would make again. I followed the recipe exactly as written with a couple of modifications: 1. I used a fork to blend the mixture together forming something that had a much more pleasant texture and look. 2. The recipe calls for unsalted butter. I did not have this available so I used regular salted butter. I believe this made the tuna a bit more salty then one would like. Not overly salty but I always follow the rule you can add more after you taste but you can’t take it out. Definitely something that’s easy to make, quick and an extremely tasty add-on to any grazing platter.
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I made this as an add-on to an antipasti platter last night. To put it simply, this was excellent and something I would make again. I followed the recipe exactly as written with a couple of modifications: 1. I used a fork to blend the mixture together forming something that had a much more pleasant texture and look. 2. The recipe calls for unsalted butter. I did not have this available so I used regular salted butter. I believe this made the tuna a bit more salty then one would like. Not overly salty but I always follow the rule you can add more after you taste but you can’t take it out. Definitely something that’s easy to make, quick and an extremely tasty add-on to any grazing platter.
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I used one of those very small 3-oz cans of tuna in olive oil, (Italian brand….love those, great on a salad). I used 2 tblsp of butter and added everything else to my preference. I just mixed this all up with a fork, which gave it, IMO, more texture (worked just fine). I used parsley from a plant that I recently purchased, and that was a treat! This was great on crackers with a little vino on the side! I highly recommend this spread!
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This has been my favorite tuna for the last few years. I love the added flavor of the capers. I highly recommend this recipe. Tastes great with crackers. Or as a lettuce wrap if you?re looking to cut calories
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This has been my favorite tuna for the last few years. I love the added flavor of the capers. I highly recommend this recipe. Tastes great with crackers. Or as a lettuce wrap if you?re looking to cut calories
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I made a third of this recipe and it was ok- it lacked enough taste. It was just me eating so when I take out the rest i will add more lemon and caper and see how it is then. Edit: After reading another reviewer, I added more parsley and lemon juice. I also added a bit of EVOO and chopped green onion. Now it is YUM. I served on Ritz crackers and put the rest in leftover tossed salad. So 4 stars for a good basic recipe and 5 for adjusting to taste. I will definitely serve the new version on an antipasto platter.
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