Zesty Italian Tuna Spread
A quick and flavorful tuna spread perfect for sandwiches or as a dip with crackers. The creamy base is balanced with the tang of Italian dressing and the brininess of olives, coming together in minutes with no cooking required.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 119 kcal
Allergen information: may contain fish and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 150 gcanned tuna, in water, drained and flaked
- 0.5 cupsour cream, full-fat
- 50 gblack olive, pitted and roughly chopped
- 2 tbspitalian dressing mix, dry mix; check packaging for allergens
- 1 tsplemon zest, from about half a lemon(optional)
garnish
- 1 pinchpaprika
Equipment
fork · mixing bowl · cutting board · knife · whisk
The method
Step by step
- 1
In a medium mixing bowl, combine the sour cream and dry Italian dressing mix.
About 1 min
Cook’s note: Using a whisk helps to combine the dry mix smoothly into the sour cream without clumps.
- 2
Add the drained and flaked canned tuna to the bowl.
About 1 min
- 3
Use a fork to break up the tuna and gently mix it into the sour cream base until just combined.
About 2 min
Cook’s note: Avoid overmixing to maintain a pleasant, flaky texture in the spread.
- 4
Gently fold in the chopped black olives and the optional lemon zest.
About 1 min
- 5
Transfer the spread to a serving dish and cover.
About 1 min
- 6
Let the spread chill in the refrigerator for at least 15 minutes to allow the flavors to meld together.
About 15 min
Cook’s note: This resting step is key to let the dry dressing mix fully hydrate and flavor the spread.
- 7
Just before serving, garnish the top with a sprinkle of paprika.
Per serving
Nutrition
- Calories
- 119.3kcal
- Protein
- 10.6g
- Carbs
- 1.7g
- Fat
- 8.3g
- Fibre
- 0.3g
- Sugar
- 0.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container in the refrigerator.