Italian Tuna Spread

Rating: 4.83 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

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

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Nutrition Facts

Per Serving:
158 calories; protein 12.4g; carbohydrates 0.3g; fat 11.9g; cholesterol 44.9mg; sodium 121.4mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Spunky Buddy
Rating: 5 stars
08/11/2015
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. Read More
Helpful
(7)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Spunky Buddy
Rating: 5 stars
08/11/2015
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. Read More
Helpful
(7)
Deborah Norris
Rating: 5 stars
02/06/2013
This is such a refreshing tasty tuna dish. Put on crackers make sandwich such a versatile recipe. Love the addition of the capers. Read More
Helpful
(5)
Tracey B.
Rating: 5 stars
03/07/2013
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 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. Read More
Helpful
(3)
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Holiday Baker
Allstar
Rating: 4 stars
02/12/2013
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 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. Read More
Helpful
(2)
Djny26
Rating: 5 stars
06/30/2013
Very tasty. I added sautéed almonds instead of capers better Taste and a tsp of mayo. Tangy twist yum. Read More
Helpful
(2)
Ms Jean
Rating: 5 stars
06/28/2018
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! Read More
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