The amount of olive oil that you add will depend on how much is in the can of tuna. Patricia calls for 2 tablespoons of oil, but there was so much oil in my can of tuna that I just added 1 tablespoon.
(print the recipe)
Serves 10 – 12
1 (6-ounce) can tuna packed in olive oil (do not drain)
4 tablespoons unsalted butter, softened to room temperature
Freshly grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 – 2 tablespoons extra virgin olive oil
½ teaspoon dried oregano
1 large clove of garlic, peeled
3 - 4 dashes of Tabasco sauce
Salt and pepper, to taste
For serving: breadsticks, crackers, toasted baguette slices, celery sticks or carrot sticks
1. Put the can of tuna, including the olive oil it’s packed in, into a food processor. Add the butter, lemon zest and juice, olive oil, oregano, garlic, and Tabasco sauce.
2. Process until it is smooth and creamy. Taste for seasoning and add a bit of salt and pepper, if needed.
3. Put the tuna spread in a serving bowl and serve with the “dippers” of your choice.
If not serving right away, cover and refrigerate for up to 3 days. Remove from the refrigerator 1 hour before serving. Stir well and serve.