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.
- 2 (6 ounce) cans tuna in water, drained
- 2 shallots, peeled (or one if quite large)
- 1 (6 1/2 ounce) jar artichoke hearts, drained
- 1⁄4 cup sun-dried tomato packed in oil, not drained (use 1/4 cup tomatoes and 3 T of the olive oil it comes in, an 8.5 ounce jar will make this recipe th)
- 1⁄4 cup asiago cheese
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 1⁄2 tablespoon dried basil (or more, to taste) or 1⁄2 tablespoon fresh basil (or more, to taste)
- Mix all ingredients in a food processor or blender until well-blended but still a little chunky - do not completely puree.
- Chill at least 30 minutes. Several hours or overnight is better.
- Serve in your favorite way - on toasted rolls, tuna melts, on top of greens or whatever floats your boat.
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!