1 6-ounce jar oil-packed tuna with oil
1 6-ounce can water-packed tuna, drained well
2 teaspoons anchovy paste
1 teaspoon fresh thyme leaves
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoon grated lemon zest
2 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
3 tablespoons good olive oil
1/3 cup mascarpone cheese
1/4 cup pitted and chopped kalamata olives
1 tablespoon drained capers
salt to taste – if needed
freshly ground black pepper to taste
1. Flake tuna and add the fish into the bowl of a food processor fitted with a steel blade. Add the anchovy paste, thyme, parsley, lemon zest and garlic. Pulse a few times.
2. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth.
3. Add the olives, capers, salt and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
4. Add chopped parsley and serve with crostini toasts.
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