Total Time
35mins
Prep 5 mins
Cook 30 mins

Flavorful, colorful and uses no mayo so high in protein, low in saturated fat. Cook time is chill time. This is a 'wanna be contest winner that I created for the Ready Set Cook #11 contest but I could only submit three entries.

Ingredients Nutrition

Directions

  1. Mix all ingredients in a food processor or blender until well-blended but still a little chunky - do not completely puree.
  2. Chill at least 30 minutes. Several hours or overnight is better.
  3. Serve in your favorite way - on toasted rolls, tuna melts, on top of greens or whatever floats your boat.

Reviews

(5)
Most Helpful

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!

noway September 27, 2010

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

Muffin Goddess July 01, 2008

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!

Leggy Peggy June 30, 2008

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