Description Edit

Delicious, easy, inexpensive; serve as a sandwich filling or an hors d'oeuvre with whole-grain crackers or triangles of rye bread.

Ingredients Edit

  • 1 x 6-ounce can chunk light tuna in water, drained [1]
  • 4 ounces reduced-fat cream cheese (½ cup)
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lemon juice
  • ⅛ teaspoon cayenne pepper, or more to taste
  • 3 tablespoons capers, rinsed and chopped
  • 2 tablespoons chopped fresh parsley
  • 1½ teaspoons chopped fresh thyme or ½ teaspoon dried thyme leaves

Directions Edit

  1. Combine tuna, cream cheese, oil, lemon juice and cayenne in a food processor and process until smooth.
  2. Transfer to a serving bowl; stir in capers, parsley and thyme.
  3. Cover and refrigerate for up to 2 days.

Notes Edit

  1. Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light tuna, on the other hand, which comes from smaller fish - skipjack or yellowfin - is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples. (The chunk light tunas averaged 0.132 parts per million mercury content, while the white [albacore] tunas averaged 0.412 ppm.)

Nutrition Information Edit

Per tablespoon:

  • 39 calories | 3 g fat (1 g sat, 1 g mono) | 9 mg cholesterol | 0 g carbohydrate | 3 g protein | 0 g fiber | 112 mg sodium | 38 mg potassium | 0 Carbohydrate Servings
Community content is available under CC-BY-SA unless otherwise noted.