ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Piquillo-Tuna Butter

Yield Makes 1-1/2 cups

Ingredients

  • 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.