Tuscan Tuna

"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."
 
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photo by Stephanie Y. photo by Stephanie Y.
photo by Stephanie Y.
photo by Muffin Goddess photo by Muffin Goddess
photo by Leggy Peggy photo by Leggy Peggy
Ready In:
35mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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
     
  3. 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!
     
  4. 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.
     
  5. 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.
     
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