Olive Oil Tuna Spread with Lemon and Oregano
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Olive Oil Tuna Spread with Lemon and Oregano
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Adapted from The Essential New York Times Cookbook.
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Ingredients
- 1 (6 oz. tuna packed in olive oil, canned, undrained
- 4 tablespoons butter unsalted, softened
- lemon zest of 1
- 2½ tablespoons lemon juice fresh
- 2 tablespoons extra virgin olive oil
- 1½ teaspoons oregano fresh, chopped
- 1 clove garlic
- kosher salt
- black pepper freshly ground
Instructions
- Place tuna (with oil), butter, lemon zest, lemon juice, extra virgin olive oil, oregano and garlic into a food processor. Pulse a few times and then process until smooth and creamy. Season to taste with kosher salt, freshly ground black pepper and additional lemon juice (if needed), pulsing to combine.
- Transfer spread to a clean bowl and serve with crackers or fresh crostini.
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