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Ingredientes
- 1/2 lb extra virgin olive oil-packed tuna, preferably Italian
- 5 Tbsp. unsalted butter -- room temperature grated zest of 1 lemon
- 2 x extra virgin olive oil-packed anchovy chopped fresh lemon juice to taste freshly grnd black pepper to taste
- 12 slc coarse country bread -- toasted or possibly grilled
- 3 Tbsp. capers, rinsed -- coarsely minced
- 3 Tbsp. coarsely minced pitted green olives
Direcciones
- In Italy most recipes which call for tuna are referring to canned tuna packed in extra virgin olive oil. The best is ventresca di tonno, that undercut
- (belly) packed in high quality extra virgin olive oil. You may use fresh tuna and saute/fry it in extra virgin olive oil.
- This recipe evolved from a description in Giuseppe Maffioli['s La cucina padovana. The spread can be bound with mayonnaise instead of butter, but it won't have the unctuous texture of traditional Jewish tuna pate.
- Place the tuna (undrained) in a food processor and pulse to break it up.
- Add in the butter, lemon zest and anchovies, and process till you have a smooth, creamy puree. Season with lemon juice and pepper. The anchovies should provide sufficient salt. Spread on the bread slices and top with teh capers and olives.
- Variation: combine 1/2 lb canned extra virgin olive oil packed tuna, 1/2 lb mascarpone cheese and 1/2 c. unsalted butter. Mix together ina food processor and season to taste with salt and freshly grnd black pepper; serve spread on toasted or possibly grilled bread. Garnish with minced fresh flat-leaf parsley.
- Alternatively, add in 1 c. mashed potato in place of the cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 6 servings | |
| Calories 318 | |
| Calories from Fat 134 | 42% |
| Total Fat 15.07g | 19% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 587mg | 24% |
| Potassium 98mg | 3% |
| Total Carbs 38.62g | 10% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.47g | 1% |
| Protein 7.84g | 13% |
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