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This was wonderful! I love that there's no mayo in this and such a unique, tasty way to enjoy tuna. I left out the shallot and used parmigiano reggiano instead of asiago, otherwise made as stated. Thanks for a great recipe that I will definitely make again!
I'm a big fan of tuna, and this was a great change of pace. Very flavorful, but watch out if you don't like spice in your tuna, because the cayenne definitely makes it's presence known. I recommend using a food processor for this, because I had a bit of trouble with the blender clogging up on me. I served mine with roasted veggie crackers, but I'm sure this would make for a wonderful Italian tuna melt, too. Thanks for posting! Made for ZWT4
Wonderful spread. I made half a batch to spread on fresh bread for lunch. My tuna was packed in oil and my sun-dried tomatoes were dry, so the oil evened out. Also added a tablespoon of wood roasted peppers (piquillo) and some parmesan. I didn't leave mine chunky -- missed that bit in the instructions. Oops!
Made a 1/2 serving of this for lunch today and served on baby lettuces. The sun-dried tomatoes and basil really sparked this up.
Delicious! This was so good it almost didn't make it through the 1/2 hour waiting time as I kept visiting the fridge for little nibbles. The cayenne really packs a punch and you don't miss the mayo in this at all. I made mine into a tuna melt using sourdough bread and bits of shaved asiago on top. This is equally good with crackers too. You sure created a winner with this one Jen.