Tuna Spread
Canned tuna is dry, so the base does the work: cream cheese for body, yogurt for lightness and a little acidity. Blend exactly until it turns creamy and no longer — over-processed tuna becomes a uniform paste with no hint of fish left in it. Bear in mind that the spread thickens noticeably once it has been in the fridge.
- Prep
- 15 min
- Rest
- 1 h
- Total
- 1 h 15 min
- Servings
- 8
- Level
- Easy
- Per serving
- 150 kcal
Ingredients
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What to use instead
No Greek yogurt? Use sour cream, but add another half tablespoon of lemon juice to compensate.
Makes: about 500 g, serves 8
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Drain the tuna
Pour off the liquid but keep 2 tablespoons of it — that is what you will use to let the spread down later.
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Step 2: Blend the base
Blitz the cream cheese, yogurt, lemon zest and a tablespoon of juice for 20 seconds to a smooth, lump-free cream.
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Step 3: Add the tuna
Add the fish and pulse: six to eight pulses give a spread with visible flakes, 40 seconds of continuous blending gives a smooth mousse.
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Step 4: Adjust the texture
Aim for the consistency of soft butter, holding the marks of the spatula. If it is stiff, add the reserved liquid a spoonful at a time.
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Step 5: Fold in the crunch
Stir the capers, finely chopped onion and dill in by hand, not in the blender — they should stay visible and distinct.
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Step 6: Chill
One hour in the fridge. It firms up considerably, so leave it slightly looser than you want it to look on the table.
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Step 7: Serve
Spoon into a bowl, rake the surface with a spatula, pour over the olive oil and grind on pepper. Serve with toasted bread.
Tips & variations
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Tip
Tuna in brine beats tuna in oil here: the flavour is cleaner and you control how much fat goes in.
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Variation
Replace part of the cream cheese with half a ripe avocado for a denser, faintly green spread.
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Swap
No Greek yogurt? Use sour cream, but add another half tablespoon of lemon juice to compensate.
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Storage
Three days in the fridge in a sealed jar. On day two the capers and lemon come through more clearly.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 150 kcal | 1,200 kcal |
| Protein | 13 g | 104 g |
| Fat | 9 g | 72 g |
| Carbohydrates | 2 g | 16 g |
Approximate values calculated from standard ingredient data.
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