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Capered Tuna Spread
Submitted by MHC

Capered Tuna Spread

Use for sandwiches, or as an hors d’oeuvres spread served with crusty bread, chopped imported olives and sun-dried tomatoes."

Ingredients

2 tablespoons loosely packed fresh parsley leaves
1 4-inch rib of celery, cut in ½-inch pieces
1 ounce shallots
1/2 tablespoon drained capers, rinsed and drained again
2 teaspoons Dijon-style mustard (regular or grainy)
1 6-ounce can water-packed white albacore tuna, well-drained
3 tablespoons mayonnaise
1/4 teaspoon freshly ground black pepper


Instructions

Insert the metal blade, put the parsley in the work bowl and pulse to chop, about 5 times. Add the celery to the work bowl, rough chop using the pulse, about 5 times. With the machine running, drop the shallots through the feed tube, process 5 seconds to chop. Add the parsley, capers, and mustard, use the pulse to chop finely, about 10 times. Add the tuna, pulse to chop, about 10 times. Add the mayonnaise and black pepper. Use the pulse to combine, about 5 times, do not over process. Transfer to a bowl, cover and chill for 30 minutes before serving to allow the flavors to develop. Taste and adjust seasonings as necessary. (Note: capers can be quite salty, so there is no additional salt in this recipe, if your palate dictates more salt, add kosher or sea salt to taste).

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Servings

Makes 1 cup – 2 to 4 servings

Nutritional Information
Per Serving

Calories 130 (62% from fat) - carb. 2g - pro. 10g - fat 9g - sat. fat 2g - chol. 26mg - sod. 349mg - calc. 11mg - fiber 0g


This recipe can be prepared using the following Cuisinart® products:
Pro Custom 11™ Food Processor
Prep 11 Plus™ 11-Cup Food Processor
Prep 9™ 9-Cup Food Processor


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