Time 5m Yield 2 cups (8 servings). Number Of Ingredients 8 Steps:
In a large bowl, combine the first 6 ingredients. Stir in tuna. Serve with bread or crackers.
Time 15m Yield 2 cups, 4-6 serving(s) Number Of Ingredients 10 Steps:
Beat (with a mixer or by hand) the cream cheese, brandy, lemon juice, hot sauce and salt to a smooth and creamy consistency. Blend in the sour cream and mayonnaise. Mix in the tuna, green onion, and capers and blend until almost smooth. May be served at room temperature or chilled.
Time 15m Yield 16 Number Of Ingredients 9 Steps:
In small bowl, mix cream cheese, shallot and Italian seasoning until well blended. Spread in 8-inch circle on serving plate. Top with olives, tuna, tomato, egg and parsley. Serve with crackers.
Time 2h15m Yield 16 Number Of Ingredients 9 Steps:
Whip cream cheese in a bowl with an electric hand mixer. Add onion, capers, lemon zest and juice, seafood seasoning, parsley, Worcestershire, and hot sauce. Mix well. Add tuna and mix until well blended. Refrigerate for 2 hours, or up to overnight.
Time 15m Yield 8 Number Of Ingredients 6 Steps:
Blend tuna, butter, capers, parsley, lemon juice, salt, and pepper in a food processor until smooth.
Number Of Ingredients 8 Steps:
In a medium bowl, mix together tuna, sour cream, parsley, capers, anchovies, lemon juice, and red-pepper flakes. Season with salt and pepper.
Time 10m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Drain the tuna flakes and mix with chopped onions. Add the mustard, mayonnaise, curry powder and black pepper. Mix well. Arrange in a serving bowl and top with chopped chives or green onions.
Time 2h10m Yield 2 Number Of Ingredients 5 Steps:
Line 2-cup metal bowl or mold with plastic wrap. Place all ingredients in blender or food processor. Cover and blend on high speed until smooth. Spread mixture in bowl. Cover and refrigerate 2 hours. Carefully unmold onto serving plate.
Yield Makes 2 2/3 cups Number Of Ingredients 9 Steps:
In a food processor, lightly pulse chickpeas, tuna, olive oil, lemon zest and juice, and anchovy fillets until well combined. Transfer to a medium bowl and stir in onion and parsley; season with salt and pepper. Serve with crackers.
Time 30m Yield About three cups Number Of Ingredients 12 Steps:
In the bowl of a food processor, fitted with its steel knife, place the olives, capers, anchovy fillets, garlic cloves, Cognac, lemon juice, and thyme; process until everything is finely chopped. Add all of the tuna, including the packing oil; process until the tuna is pureed. Scrape down the sides of the processor; process for a few seconds. With the processor on, add the butter, two tablespoons at a time, allowing each quantity to be incorporated before the next batch is added. Turn the tuna mixture into a mixing bowl. Season with white pepper. Fold in the chopped walnuts. Pour and scrape the spread into a three-cup terrine or other serving bowl. Level the top. Refrigerate the spread uncovered for 20 minutes to set the top. Cover with plastic wrap (but don’t let the wrap touch the top of the spread) and keep refrigerated until needed, or up to five days. For serving, decorate the top of the spread with walnut halves and a few pretty, fresh leaves. Serve cool but not cold.
More about “tuna dip or spread recipes”
Time 10m Yield 5 servings. Number Of Ingredients 7 Steps:
In a bowl, combine all ingredients; mix well. Use as sandwich filling or spread on crackers.
