Tuna and olive spread

    10 min

    This is a flavour-packed Mediterranean-style spread made by blitzing together olives with garlic, capers, olive oil, tuna and lemon juice. Serve with crackers, crostini or crusty bread as an appetiser. You can also use this spread as a sandwich filler.

    9 people made this

    Serves: 8 

    • 135g whole, pitted kalamata olives
    • 1 tablespoon garlic, finely chopped
    • 1 tablespoon capers, drained
    • 3 tablespoons olive oil
    • 1 (185g) tin water packed tuna, drained
    • 1/2 lemon, juiced

    Prep:10min  ›  Ready in:10min 

    1. Combine the olives, garlic and capers in a food processor and process to form a paste. With the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. Then add the tuna and lemon juice and continue processing until smooth.

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    Reviews in English (9)


    this was exactly what i wanted, very tasty...i wanted kind of a simple nicoise salad type tuna salad and this was it. after tasting the initial combination with only 1 tblspn of olive oil, i did add garbanzo beans for fiber. eaten with low-fat triscuits made for a very nutritious, low-cal, low-fat light lunch/snack.  -  21 Apr 2009  (Review from Allrecipes US | Canada)


    This turned out okay, but I would recommend a bit less garlic and half the lemon juice, or a bit of lime juice for extrea tang. It tasted good and I woul reccomend it on Saltines. **Ratica**  -  13 Jan 2004  (Review from Allrecipes US | Canada)


    This is soooo great! I wanted to try something different with canned tuna and I have made this several times now.  -  26 Apr 2010  (Review from Allrecipes US | Canada)