Italian Tuna Spread Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by ibbz
Reviewed: Feb. 6, 2013
This is such a refreshing, tasty tuna dish. Put on crackers, make sandwich, such a versatile recipe. Love the addition of the capers.
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Photo by ibbz

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA
Living In: Kenosha, Wisconsin, USA
Reviewed: Jun. 29, 2013
Very tasty. I added sautéed almonds instead of capers better Taste and a tsp of mayo. Tangy twist yum.
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Reviewed: 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.
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Photo by Holiday Baker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Reviewed: Mar. 7, 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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