Tuna spread with walnuts
- Total Time
- 10 minutes, plus 20 minutes' refrigeration
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Ingredients
- 10oil-cured black olives, pitted
- 1tablespoon tiny, nonpareil capers
- 5anchovy fillets
- 3cloves garlic, peeled
- 2tablespoons Cognac
- 2tablespoons lemon juice
- 1tablespoon fresh thyme (when fresh thyme is not available, use one teaspoon ground thyme)
- 9½ounces tuna, packed in olive oil
- 12tablespoons unsalted sweet butter, softened, but still cool
- Freshly ground white pepper to taste
- ½cup chopped walnuts
- Extra walnut halves, or a few fresh leaves, or both, to decorate the top of the spread
Nutritional analysis per serving (12 servings)
346 calories; 38 grams fat; 11 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 100 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of a food processor, fitted with its steel knife, place the olives, capers, anchovy fillets, garlic cloves, Cognac, lemon juice, and thyme; process until everything is finely chopped. Add all of the tuna, including the packing oil; process until the tuna is pureed.
- Step 2
Scrape down the sides of the processor; process for a few seconds. With the processor on, add the butter, two tablespoons at a time, allowing each quantity to be incorporated before the next batch is added.
- Step 3
Turn the tuna mixture into a mixing bowl. Season with white pepper. Fold in the chopped walnuts. Pour and scrape the spread into a three-cup terrine or other serving bowl. Level the top. Refrigerate the spread uncovered for 20 minutes to set the top. Cover with plastic wrap (but don't let the wrap touch the top of the spread) and keep refrigerated until needed, or up to five days.
- Step 4
For serving, decorate the top of the spread with walnut halves and a few pretty, fresh leaves. Serve cool but not cold.
Private Notes