Name: Piquillo-Tuna Butter
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

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.