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Piquillo-Tuna Butter

  • SERVINGS: Makes 1-1/2 cups
  • FAST
  1. 4 ounces unsalted European-style butter, softened
  2. 6 ounces imported jarred tuna fillet packed in olive oil, drained
  3. 8 medium piquillo peppers
  4. 2 teaspoons fresh lemon juice
  5. Salt and freshly ground pepper
  1. In a food processor, combine the butter, tuna, piquillo peppers and lemon juice; process until creamy. Season with salt and pepper and serve with toast, spread on sandwiches or use as a dip.
Make Ahead The butter can be refrigerated for up to 1 week.
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