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| Tuna Olive Butter |
Dried chili and capers enliven a rich tuna and olive spread for serving on warm toast rounds. This recipe halves easily. Ingredients 2 6 oz. cans Premium tuna, drained 3/4 cup unsalted butter 1/2 cup whipping cream 1 teaspoon Dijon mustard 1/4 teaspoon coarsely ground pepper 2 Tablespoons chopped capers 1/4 cup chopped parsley 1/2 cup chopped pimiento-stuffed olives 1 small dried hot red chili, finely crushed Method Place tuna in food processor or blender. Cut butter into pieces and add to tuna with cream, mustard, chili, and pepper. Process until mixture is smooth. Turn into bowl; blend in capers, parsley and ¼ cup of the olives. Spoon into crock or bowl. Cover; refrigerate until mixture is firm and flavors are well blended, 2-3 hours or overnight. Remove from refrigerator about 30 minutes before serving. Garnish with remaining olives before serving. |