Piquillo-Tuna Butter

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Makes 1-1/2 cups


  • 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


  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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