Servings: six to eight.
I could eat this tuna butter spread thickly on my morning toast, but most people will prefer it with a glass of white wine as an apéritif. Be very careful not to overcook the tuna as it will make a dry pâté. This is also good with green peppercorns folded in at the end.
This has been a staple of mine since the magazine first came out in the 90's. Such an elegant appetizer to server on holidays! So easy and comes out perfect every time. Keep in mind it will have the consistency of butter, so it must be left out of the fridge 30-45 min before spreadable. I serve it in a bowl with a thick topping of freshly ground black pepper encircled by water crackers on a plate. Always a big hit! Very nice for a light lunch dish as well.
I might make it again, but I'd make some changes: I'd use less butter (start with 1/3 cup, and then taste and add from there). I'd maybe add 1-2TB of mayo next time too. I also added more lemon juice than called for. The guests seemed to like it, but it was quite rich.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.