Olive Oil Tuna Spread with Lemon and Oregano

If you have a can of good-quality tuna in your pantry, you probably have everything you need to make this quick appetizer. Olive Oil Tuna Spread with Lemon and Oregano is from Patricia Wells’ Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy.

I used a 6-ounce can of Fishing Vessel St. Jude Mediterranean Solid White Albacore Tuna which is canned in extra virgin olive oil, but any brand of albacore tuna packed in olive oil would work. Ideally, you want a tuna with just 3 ingredients: tuna, olive oil, and salt.

This could have been spread with a knife, but its consistency was like a dip, so most people just dipped the crackers in it. Crudities, especially celery, would have been good dippers, too.

I made the Olive Oil Tuna Spread with Lemon and Oregano to take to a party and it was very well-received. I know I’ll be sure to keep some good tuna on hand for the holidays so I can make it again.

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I happened to have some parsley, so I garnished the spread, but it’s optional and wasn’t included in the original recipe.

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(Adapted from Patricia Wells’ Trattoria)

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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.

Tip from Patricia Wells:  If you can’t find tuna in olive oil, you can use a high-quality tuna packed in water. Drain the water and add an additional tablespoon of olive oil to the recipe.

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(print the recipe)

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Serves 10 – 12

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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

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For serving: breadsticks, crackers, toasted baguette slices, celery sticks or carrot sticks (Use gluten-free crackers for a gluten-free appetizer.)

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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.