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* Exported from MasterCook *
Tuna Caper Spread
Recipe By : EatingWell, May/June 1995
Serving Size : Preparation Time :0:00
Categories : Volume 10-10 Oct 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6 ounces chunk light tuna in water -- drained (1 can)
[see Note]
4 ounces reduced-fat cream cheese -- (1/2 cup)
1 tablespoon extra-virgin olive oil
2 teaspoons lemon juice
1/8 teaspoon cayenne pepper -- or more to taste
3 tablespoons capers -- rinsed and chopped
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh thyme
or 1/2 teaspoon dried thyme leaves
Combine tuna, cream cheese, oil, lemon juice and cayenne in a food
processor; process until smooth. Transfer to a serving bowl; stir in
capers, parsley and thyme.
Makes 1 cup
Active Time: 10 minutes. Total Time: 10 minutes
Ease of preparation: Easy
Ingredient note: 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.)
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Source : EatingWell, May/June 1995. Formatted by Chupa Babi in MC: 07.14.07
Delicious, easy, inexpensive; serve as a sandwich filling or an hors
d’oeuvre with whole-grain crackers or triangles of rye bread.
Contributed to the FareShare Gazette by Chupa; 27 October 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 589 Calories; 35g Fat (54.6% calories from
fat); 56g Protein; 10g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 1450mg
Sodium. Exchanges: 0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;
1 1/2 Other Carbohydrates.
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