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Piquillo-Tuna Butter

Yield Makes 1-1/2 cups


  • 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

How to Make It

  1. 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.

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