Recipe: Olive Oil Tuna Spread with Lemon and Oregano (food processor, Italian)
Misc.OLIVE OIL TUNA SPREAD WITH LEMON AND OREGANO
1 (6 1/2 ounce) can tuna packed in olive oil, do not drain
4 tablespoons unsalted butter, softened at room temperature
Freshly grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1 plump fresh garlic clove, peeled
FOR SERVING:
Breadsticks, crackers or toasted slices of baguette brushed with olive oil
Place tuna, including the oil, in bowl of food processor. Add remaining ingredients, except for bread or crackers, and process until smooth and creamy.
Transfer to a bowl and serve immediately with breadsticks, crackers or toast. (Or refrigerate until ready to serve, up to 3 days. Remove from refrigerator 1 hour before serving and mix well.)
Makes 10 to 12 servings
Adapted from source: Patricia Wells' Trattoria by Patricia Wells
1 (6 1/2 ounce) can tuna packed in olive oil, do not drain
4 tablespoons unsalted butter, softened at room temperature
Freshly grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1 plump fresh garlic clove, peeled
FOR SERVING:
Breadsticks, crackers or toasted slices of baguette brushed with olive oil
Place tuna, including the oil, in bowl of food processor. Add remaining ingredients, except for bread or crackers, and process until smooth and creamy.
Transfer to a bowl and serve immediately with breadsticks, crackers or toast. (Or refrigerate until ready to serve, up to 3 days. Remove from refrigerator 1 hour before serving and mix well.)
Makes 10 to 12 servings
Adapted from source: Patricia Wells' Trattoria by Patricia Wells
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
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