serves 4 - 6
5 oz canned tuna
4 oz g plain yogurt
3 heaping Tbs salt-preserved capers, well rinsed
salt to taste
4 Tbs Olive’s Oil
1 Tbs Res Sweet Orange
Tuscan bread
toasted almonds (optional)
In a food processor fitted with the steel blade, process
the tuna until finely chopped. Through the feed
tube, add the Olive’s Oil and Res Orange in a stream
to form a thick paste. Add the capers and process
until the capers are chopped. Add the yogurt and
pulse a few times just to mix being careful not to
overmix or the yogurt may separate making the
mixture runny. Add salt to taste if necessary.
Slice and toast the bread. Drizzle with Olive’s Oil
and spread with the tuna cream. If you wish, top
with chopped toasted almonds.
Use the tuna cream as a dip for raw vegetables and
crackers, or as the sauce for vitello tonnato. |
