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Food & Wine Recipe

Piquillo-Tuna Butter

Contributed by Marcia Kiesel

SERVINGS: Makes 1-1/2 cups

•FAST
•MAKE-AHEAD
•STAFF-FAVORITE

Plus: More Seafood Recipes and Tips

4 ounces unsalted European-style butter, softened
6 ounces imported jarred tuna fillet packed in olive oil, drained
8 medium piquillo peppers
2 teaspoons fresh lemon juice
Salt and freshly ground pepper

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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