TUNA*****Tuna Spread (Salsa Tonnata)

By Unblond1

16/03/14 - Super, I love this. Had as a lunch with pepper strips, celery sticks, baby carrots and halved cherry tomatoes - I especially liked the pepper strips and the endive leaves. Can also be served on asparagus, hard-boiled eggs, or toast.

Ingredients

• 2 small cans tuna packed in olive oil
• 1/2 cup Helmann's light mayonnaise
• 2 tablespoons capers, drained
• 1 small garlic clove, peeled
• grated lemon zest
• 1 1/2 to 2 tablespoons fresh lemon juice or more, to taste
• salt and freshly ground black pepper, to taste
• chopped fresh parsley or dill or both
• Belgian endive leaves, carrot or celery sticks, or other raw vegetables, to serve

Preparation

Step 1

In a food processor or blender, combine the tuna with its oil, anchovies, mayonnaise, capers, garlic, herbs and lemon zest. Process until smooth, about 3 minutes, stopping to scrape the mixture down as necessary. Add lemon juice to taste.

Scrape the tuna mixture into a glass jar or a small bowl. Serve with the vegetables.

Nutrition Facts
6 Servings (1/4 cup each)

Calories 86.2
Total Fat 7.0 g
Saturated Fat 1.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 1.3 g
Cholesterol 16.0 mg
Sodium 355.1 mg
Potassium 10.0 mg
Total Carbohydrate 2.1 g
Dietary Fiber 0.2 g
Sugars 0.2 g
Protein 4.1 g