Tuna Spread Food

EASY TUNA SPREAD

Steps:

• Open the cans and pour most of the oil into a separate glass or bowl (you'll add some of the oil later on)
• Put the tuna in your food processor with a few squeezes of lemon juice, parsley and some pepper
• Blend and slowly add some of the oil you saved from the cans. I usually add about half of the oil, but it's up to you to decide on the desired consistency. It's a spread so it shouldn't be too runny, but you don't want it to be dry either
• Optional: I find some brands of canned tuna too salty. If that's the case, I add a few spoons of ricotta to neutralise the salty taste and add some extra creaminess
• This tuna spread will keep about 1 week in your fridge

TUNA SANDWICH SPREAD

Steps:

• Gather the ingredients.
• Mix the tuna with mayonnaise , celery, Worcestershire sauce, chili sauce, and lemon juice, adding a little more mayonnaise if not moist enough.
• Peel and thinly slice cucumber.
• Place a lettuce leaf on a slice of bread or toast.
• Spread tuna mixture on the lettuce leaf and then top with thinly sliced cucumber.
• Top with another slice of bread or toast.

TUNA SANDWICH SPREAD

Steps:

• Combine ingredients and mix well. Great on whole wheat bread or as a cracker spread.

OLD BAY® TUNA SPREAD

Steps:

• Whip cream cheese in a bowl with an electric hand mixer. Add onion, capers, lemon zest and juice, seafood seasoning, parsley, Worcestershire, and hot sauce. Mix well. Add tuna and mix until well blended.
• Refrigerate for 2 hours, or up to overnight.

SIMPLE TUNA SPREAD

Steps:

• In a bowl, combine cream cheese and salsa; stir in parsley and onion. Fold in tuna. Refrigerate until serving. Serve on bread, snack rye or crackers.

EASY DELICIOUS TUNA SPREAD (NON-DAIRY)

Steps:

• Using a fork, squash the egg thoroughly until uniform in texture and colour.
• Add sandwich tuna.
• If using tuna in water, add olive oil; if using tuna in oil, leave it out.
• It's possible to use chunk tuna instead, you just have to put more effort into squashing it well.
• Add the chopped onion, mix and squash a bit with the fork-- I find this releases the juice from the onion and adds flavour without giving it that'onion-y' taste.
• Add mayonnaise and mix well.
• Serve in a small bowl and garnish with parsley as desired.
• Also works well on crackers or as a spread.
• Keeps in the refrigerator for at least a week-- I haven't tried longer than this because it always gets eaten!

TUNA CHEESE SPREAD

Steps:

• In a large bowl, combine the first 6 ingredients. Stir in tuna. Serve with bread or crackers.

ITALIAN TUNA SPREAD

Steps:

• Blend tuna, butter, capers, parsley, lemon juice, salt, and pepper in a food processor until smooth.

TUNA SPREAD WITH WALNUTS

Steps:

• 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.
• 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.
• 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.
• For serving, decorate the top of the spread with walnut halves and a few pretty, fresh leaves. Serve cool but not cold.

EASY TUNA SPREAD

Steps:

• Line 2-cup metal bowl or mold with plastic wrap.
• Place all ingredients in blender or food processor. Cover and blend on high speed until smooth. Spread mixture in bowl.
• Cover and refrigerate 2 hours. Carefully unmold onto serving plate.

CANNED TUNA WITH BEANS AND RED-PEPPER SPREAD

Steps:

• On each of 4 small plates, spread a 3-inch circle of the red-pepper spread. Place the tuna on top and spoon the beans around the tuna. Sprinkle with olive oil and aged sherry vinegar.