Italian Tuna Spread Recipe -
Italian Tuna Spread Recipe
  • READY IN 15 mins

Italian Tuna Spread

Recipe by  

"This is part of an antipasti spread. Serve with crostini, Melba toast, or crackers at room temperature. Store in refrigerator covered. To reuse, bring back to room temperature. Do not microwave to reheat. It will turn to goop. Best tuna fish sandwich you will ever have. Use iceberg lettuce, toasted bread, and thin slice of tomato. Yum!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. Blend tuna, butter, capers, parsley, lemon juice, salt, and pepper in a food processor until smooth.
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Reviews More Reviews

Feb 06, 2013

This is such a refreshing, tasty tuna dish. Put on crackers, make sandwich, such a versatile recipe. Love the addition of the capers.

Jun 29, 2013

Very tasty. I added sautéed almonds instead of capers better Taste and a tsp of mayo. Tangy twist yum.


4 Ratings

Feb 12, 2013

I made this for lunch today. I don't know when this recipe was written, but a lot of tuna now comes in packets. Guess, they couldn't keep reducing the can size. It is typically about 2.6 oz instead of 4.5 oz called for in the recipe. I had only one packet, so I cut the recipe back to 2 servings or sandwiches. I also followed the serving advice on making it into a sandwich. I made it according to directions but used olives instead of capers. I would like to try it again with the capers. I think they would be the perfect compliment. I have seen similar tuna spreads under French recipes. They typically call for olive oil instead of the butter, are usually made with olives, and have seen the tuna sandwiches with sliced boiled eggs. This is the closest I could find after another recipe dissapeared from the site, that I had planned to try. It was quick, easy, healthy, and a nice change from tuna with mayonnaise.

Mar 07, 2013

I thought this was delicious. I cut the butter to 2 Tbs, added a splash of olive oil, used two 3oz cans of tuna in olive oil, increased the Italian parsley to 1 C, added 1/2 C green onions, and increased the lemon to whatever comes out of half a lemon, about 2 Tbs. We served on toasted pumpernickel bagel halves with mini bell peppers on the side. MMmmmm. The kiddos loved it too.


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  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 0.3 g
  • < 1%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 170 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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