If you like tuna spreads this is how you can have it home-made, healthier and yummier. Usually given a tang by adding lemon juice, we gave it a more tropical-tang using clementines :). Also infused with Mediterranean herbs and flavors, it made for a very satisfying starter (and whole meal actually).
Inspired from here (but adapted it with the clementine twist).
Last year: My mom's Romanian Bird's Milk.
Ingredients:
- 2 tuna cans in water (300 g drained, total)
- 1 Philadelphia cream cheese (light version) box
- 2 clementines
- 1 teaspoon of each: thyme, basil, rosemary
- 2 tablespoons capers
- 1 small onion (shallot)
- 1 tablespoon olive oil
- salt and freshly ground pepper to taste
Mince the shallot and fry it in the olive oil:
Put the tuna and capers in the food processor:
Add half of the cream cheese and fried onion:
Mix well, then add the rest of the cream cheese, the clementines (peeled and seeded if necessary), herbs, salt and pepper (decide how much after tasting):
Mix again until it's all made into an even paste. Transfer in a serving bowl and have it next to warm crusty bread. Dig in! :)
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