OLIVE OIL TUNA SPREAD

By BobD

Ingredients

• Time: 10 minutes
• 1 6 1/2-ounce can tuna packed in olive oil (do not drain)
• 4 tablespoons unsalted butter, softened at room temperature
• Freshly grated zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 plump fresh garlic clove, peeled
• Breadsticks, crackers or toasted slices of baguette brushed with olive oil, for serving.

Preparation

Step 1

Place tuna, including the oil, in bowl of food processor. Add remaining ingredients, except for bread or crackers, and process until smooth and creamy.

Transfer to a bowl and serve immediately with breadsticks, crackers or toast.

Or refrigerate until ready to serve, up to 3 days.

Remove from refrigerator 1 hour before serving and mix well.

Yield: 10 to 12 servings; can be doubled