Tuna (Or Sardine) and Olive Paste

READY IN: 5mins
Recipe by evelynathens

By Patricia Wells and from the Provence Cookbook.

Top Review by Sharon123

Yummo! I used tuna. I forgot and used tuna in water, which I draiined and added a little extra olive oil. Loved the flavor! I had this on pumpernickel toast. thank you!

Ingredients Nutrition


  1. In the bowl of a food processor or blender, combine all the ingredients.
  2. Process to form a thick paste, adding additional oil if necessary to form a smooth puree.
  3. Taste for seasoning.
  4. The spread can be stored, covered and refrigerated, for up to 1 week.
  5. Variation: Along the same lines, prepare a more pungent sardine-based spread, or sardinade, substituting a 3 3/4 ounce can of best-quality sardines cured in olive oil for the canned tuna.

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