Italian Tuna Spread
(Shared recipe submitted by Jeffrey Brown.)
Jeffrey writes: "My Sicilian great Grandmother used to make this [antipasti] spread for crostini. It is very simple and delicious."
- 2 cans (4.5-ounces each) olive oil packed tuna, drained (see notes below)
- 1 stick (4-ounces) of unsalted butter, room temperature (see notes below)
- 3 tablespoons small capers, drained
- 2 teaspoons lemon juice
- 1 tablespoon chopped flat leaf Italian parsley (optional)
In food processor, combine all ingredients until smooth. Serve at room temperature on crostini toast.
Notes: Water or other oil packed tuna is too mild for this recipe. The butter has to be at room temperature or the consistency of the spread is not so good. The spread makes a great tuna fish sandwich. It can be stored in a covered container in the refrigerator for up to 5 days. To reuse, let stand until it comes back to room temperature. Do not microwave or the butter melts to glop!
About Jeffrey: Jeffrey lives in Texas. His e-mail address is email@example.com.