Tuna spread with walnuts Recipe

Name: Tuna spread with walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oil-cured black olives, pitted; 1 tablespoon tiny, nonpareil capers; 5 anchovy fillets; 3 cloves garlic, peeled; 2 tablespoons Cognac; 2 tablespoons lemon juice; 1 tablespoon fresh thyme (when fresh thyme is not available, use one teaspoon ground thyme); 9 1/2 ounces tuna, packed in olive oil; ½ tablespoons unsalted sweet butter, softened, but still cool; Freshly ground white pepper to taste; 1/2 cup chopped walnuts; Extra walnut halves, or a few fresh leaves, or both, to decorate the top of the spread

Servings: persons

10 oil-cured black olives, pitted
1 tablespoon tiny, nonpareil capers
5 anchovy fillets
3 cloves garlic, peeled
2 tablespoons Cognac
2 tablespoons lemon juice
1 tablespoon fresh thyme (when fresh thyme is not available, use one teaspoon ground thyme)
9 1/2 ounces tuna, packed in olive oil
½ tablespoons unsalted sweet butter, softened, but still cool
Freshly ground white pepper to taste
1/2 cup chopped walnuts
Extra walnut halves, or a few fresh leaves, or both, to decorate the top of the spread

1
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.
2
Add all of the tuna, including the packing oil; process until the tuna is pureed.
3
Scrape down the sides of the processor; process for a few seconds.
4
With the processor on, add the butter, two tablespoons at a time, allowing each quantity to be incorporated before the next batch is added.
5
Turn the tuna mixture into a mixing bowl.
6
Season with white pepper.
7
Fold in the chopped walnuts.
8
Pour and scrape the spread into a three-cup terrine or other serving bowl.
9
Level the top.
10
Refrigerate the spread uncovered for 20 minutes to set the top.
11
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.
12
For serving, decorate the top of the spread with walnut halves and a few pretty, fresh leaves.
13
Serve cool but not cold.

2923

kcal

Calories

328

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 oil-cured black olives, pitted, 1 tablespoon tiny, nonpareil capers, 5 anchovy fillets, 3 cloves garlic, peeled, and more.

Yes, Tuna spread with walnuts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna spread with walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions