Time 5m Yield 2 cups (8 servings). Number Of Ingredients 8 Steps:
In a large bowl, combine the first 6 ingredients. Stir in tuna. Serve with bread or crackers.
Time 5m Number Of Ingredients 4 Steps:
Open the cans and pour most of the oil into a separate glass or bowl (you’ll add some of the oil later on) Put the tuna in your food processor with a few squeezes of lemon juice, parsley and some pepper Blend and slowly add some of the oil you saved from the cans. I usually add about half of the oil, but it’s up to you to decide on the desired consistency. It’s a spread so it shouldn’t be too runny, but you don’t want it to be dry either Optional: I find some brands of canned tuna too salty. If that’s the case, I add a few spoons of ricotta to neutralise the salty taste and add some extra creaminess This tuna spread will keep about 1 week in your fridge
Time 5m Yield 1 spread Number Of Ingredients 3 Steps:
Mix well. Serve with whatever you please!:).
Time 10m Yield 1-1/2 cups. Number Of Ingredients 5 Steps:
In a bowl, combine cream cheese and salsa; stir in parsley and onion. Fold in tuna. Refrigerate until serving. Serve on bread, snack rye or crackers.
Time 15m Yield 4 Number Of Ingredients 8 Steps:
In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper. Spread tuna mixture on 4 bread slices. Top with remaining bread slices.
Time 15m Yield 8 Number Of Ingredients 6 Steps:
Blend tuna, butter, capers, parsley, lemon juice, salt, and pepper in a food processor until smooth.
More about “simple tuna spread recipes”
Time 5m Yield 1 cup, 2-4 serving(s) Number Of Ingredients 5 Steps:
Combine ingredients and mix well. Great on whole wheat bread or as a cracker spread.
