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."
photo by cookiedog photo by cookiedog
photo by cookiedog
photo by Muffin Goddess photo by Muffin Goddess
photo by Leggy Peggy photo by Leggy Peggy
Ready In:




  • 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.

Questions & Replies

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  1. noway
    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. Muffin Goddess
    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. Leggy Peggy
    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. evelynathens
    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. cookiedog
    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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