More >

Nancy's Tuna and Olive Spread

Serves 6 to 8 as an Appetizer

Juicy black and green olives combined with tuna and capers as the topping for crostini is una fantasia (a creation), as Nancy likes to call it. It's also good as a dip for raw vegetables. Be sure to use olives in olive oil, not canned.


1 pound black or green olives, pitted

1/2 cup capers in salt, rinsed well and drained

1 small clove garlic, coarsely chopped

Half a small 6 1/8-ounce can tuna packed in olive oil

1/2 cup Filippo Berio Extra Virgin Olive Oil

Fresh lemon juice to taste


Combine all the ingredients except the lemon juice in a blender or food processor and process very briefly to make a coarse textured paste. Taste and add a few drops of lemon juice.

Scoop the ingredients into a bowl and serve with toasted bread or with raw vegetables.

The tuna mixture may be prepared up to a week in advance and refrigerated in a jar with a thin layer of olive oil over the top. Bring to room temperature before serving.


There are no comments yet.

Leave a Comment

Want more Recipes? See My Latest Book

Ciao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon