Olive Oil Tuna Spread with Lemon and Oregano
Adapted from The Essential New York Times Cookbook.
Servings 10 servings
Ingredients
- 1 (6 oz. can) tuna packed in olive oil, undrained
- 4 tablespoons unsalted butter, softened
- Zest of 1 lemon
- 2½ tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1½ teaspoons chopped fresh oregano
- 1 clove garlic
- Kosher salt
- Freshly ground black pepper
Instructions
- Place tuna (with oil), butter, lemon zest, lemon juice, extra virgin olive oil, oregano and garlic into a food processor. Pulse a few times and then process until smooth and creamy. Season to taste with kosher salt, freshly ground black pepper and additional lemon juice (if needed), pulsing to combine.
- Transfer spread to a clean bowl and serve with crackers or fresh crostini.