Piquillo-Tuna Butter

Food & Wine
Makes 1-1/2 cups


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4 ounces unsalted European-style butter, softened
6 ounces imported jarred tuna fillet packed in olive oil, drained
8 medium piquillo peppers
2 teaspoons fresh lemon juice
Salt and freshly ground pepper


In a food processor, combine the butter, tuna, piquillo peppers and lemon juice; process until creamy. Season with salt and pepper and serve with toast, spread on sandwiches or use as a dip.

Make Ahead: The butter can be refrigerated for up to 1 week.

Created date

June 2004