Creamed tuna spread

By • January 20, 2011 • 0 Comments


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Author Notes: This is good as a dip, spread or chunky salad dressing. I tasted something similar in Italy, and tried to replicate it after I returned home. It stores well in the refrigerator in a closed container.Hummusit

Serves 4-6

  • 3 cans of oil-packed tuna, preferably in olive oil
  • 4 anchovy fillets
  • 2 tablespoons capers in brine
  • 1/4 cup olive oil
  • fresh lemon juice
  1. Drain tuna, anchovies, and capers, place in food processor.
  2. Blend in processor until the consistency is even, then drizzle in the olive oil.
  3. Add fresh lemon juice. Start with the juice from a quarter of a lemon, add more if desired.
  4. Bete'avon!

Tags: keeps well, tuna

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