(Adapted from Patricia Wells’
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
1 – 2 tablespoons extra
virgin olive oil
½ teaspoon dried
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
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.