Olive Oil Tuna spread with Lemon and Oregano

From inthekitchenwithkath.com

(Adapted from Patricia Wells’ Trattoria)

 

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.