Recipes Piquillo-Tuna Butter Be the first to rate & review! Plus: More Seafood Recipes and Tips By Marcia Kiesel Updated on December 17, 2015 Print Rate It Share Share Tweet Pin Email Yield: Makes 1-1/2 cups Ingredients 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 Directions 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. Rate it Print