Festive Tuna Spread Recipes

EASY TUNA SPREAD

Steps:

• Open the cans and pour most of the oil into a separate glass or bowl (you'll add some of the oil later on)
• Put the tuna in your food processor with a few squeezes of lemon juice, parsley and some pepper
• Blend and slowly add some of the oil you saved from the cans. I usually add about half of the oil, but it's up to you to decide on the desired consistency. It's a spread so it shouldn't be too runny, but you don't want it to be dry either
• Optional: I find some brands of canned tuna too salty. If that's the case, I add a few spoons of ricotta to neutralise the salty taste and add some extra creaminess
• This tuna spread will keep about 1 week in your fridge

PARTY TUNA SPREAD

Steps:

• Drain tuna.
• Combine tuna and cream cheese using a hand mixer.
• Add tabasco, spread should have a salmon color. Add more if you prefer.
• Chill for at least one hour and keep chilled on your party table.
• Serve with your favorite party cracker.

SIMPLE TUNA SPREAD

Steps:

• In a bowl, combine cream cheese and salsa; stir in parsley and onion. Fold in tuna. Refrigerate until serving. Serve on bread, snack rye or crackers.

OLD BAY® TUNA SPREAD

Steps:

• Whip cream cheese in a bowl with an electric hand mixer. Add onion, capers, lemon zest and juice, seafood seasoning, parsley, Worcestershire, and hot sauce. Mix well. Add tuna and mix until well blended.
• Refrigerate for 2 hours, or up to overnight.

LAYERED MEDITERRANEAN TUNA SPREAD

Steps:

• In small bowl, mix cream cheese, shallot and Italian seasoning until well blended. Spread in 8-inch circle on serving plate.
• Top with olives, tuna, tomato, egg and parsley. Serve with crackers.

FESTIVE TEA SANDWICHES

Steps:

• Combine the first five ingredients; spread on one side of each slice of bread. Layer half the slices with chicken and lettuce. Top with remaining bread. Cut into quarters or decorative shapes.

FESTIVE TUNA SALAD

Steps:

• 1. Prepare the tuna: In a shallow bowl, combine the olive oil, lemon juice, salt, and pepper. Add the tuna, coat well and let rest for 15 minutes, turning once.
• 2. Prepare the salsa: In a separate bowl, combine all the remaining ingredients except the chopped cilantro. Refrigerate, covered, for up to 1 hour.
• 3. Shortly before serving, sear the tuna in a nonstick skillet over medium heat for 4 to 5 minutes on the first side, adding any remaining marinade or extra oil, if necessary. Turn the fish and sear for 3 minutes on the second side, for medium-rare. With a spatula, remove the tuna steaks to the center of 4 dinner plates.
• 4. Divide the salsa (with the juices) equally atop the tuna. Garnish with chopped cilantro.

EASY TUNA SPREAD

Steps:

• Line 2-cup metal bowl or mold with plastic wrap.
• Place all ingredients in blender or food processor. Cover and blend on high speed until smooth. Spread mixture in bowl.
• Cover and refrigerate 2 hours. Carefully unmold onto serving plate.

FESTIVE TUNA SALAD

Steps:

• Flake the tuna with a fork; add mayo, (yoghurt if using lighter version), lemon juice. Mix well. Add salt and pepper to taste.
• Fold in mushrooms and peas; if you add the peas frozen they will thaw quite quickly.
• If using toast bread - toast bread and add a generous scoop of tuna salad on top; garnish with tomatoes and fresh herbs.
• If using baquette - add tuna salad to plate and garnish with tomates and fresh herbs, serving bread on the side.