Ever wondered what to make for lunch or a snack? This quick tuna spread is all you are looking for! It is delicious and easy and will be your new favourite sandwich filler and canape topper!
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Why to love tinned tuna?
Canned tuna is something that people often overlook in their pantries. In my opinion, it definitely deserves more attention!
Tuna in a can is almost as rich in nutrients as fresh tuna. The meat contains valuable vitamins and minerals such as vitamin D, magnesium, calcium, omega-3, a lot of protein, and a minimal amount of fat.
The amount of fat, however, also depends on the type of can you go for - tuna in sunflower or olive oil will contain more fat than one in brine or spring water.
There are also many 'no drain' tuna cans which, you guessed it, are even more convenient (you can cook from them right away) and create less waste.
If you're a fan of canned tuna, try also these baked tuna patties with potato or super easy pesto tuna pasta!
What do you need to make this quick tuna spread?
In this tuna canape recipe, I am using skipjack tuna chunks in spring water. Feel free to use any tinned tuna you can find.
Remember not to drain any fish cans down your sink. Drain the fish through a sieve over a bowl. Pour the oil from the bowl into a sealed container and bring it to your local recycling centre later.
I prefer to use low-fat soft cheese, but the full-fat version will work here as well.
Onion is added for extra bite and texture.
Use this tuna spread for filling sandwiches or serve on top of your favourite crackers.
Add a diced cucumber for garnish.
The recipe is written for a food processor but can be easily done by hand too, it will only take you a couple of minutes extra. Always handle and wash your food processor and all its parts with care!
Can you swap any ingredients in this tuna canapes recipe?
The recipe also works for canned mackerel or sardines - the spread's texture will be very similar and its flavour will be slightly stronger.
Swap brown onion for shallot, spring onion or fresh leek.
Finally, thinly sliced pepper will be a pretty garnish too!
How to store this tuna spread?
Stored in an airtight container, this tuna canape spread will keep in the fridge for up to 2 days.
It is not suitable for freezing.
Made this recipe? Share your picture on Instagram and tag @markieskitchencom & use the hashtag #markieskitchencom so I can see it!
📖 The Recipe
Quick tuna spread
Equipment
- food processor
- spatula
Ingredients
- 2 125g canned tuna
- 1 onion
- 180 g low-fat soft cheese
- 1 teaspoon Dijon mustard
- salt, black pepper to taste
Instructions
- Drain the tuna if needed.
- Peel the onion and cut into quarters.
- Add the onion bits into a food processor, cover and run it for a few seconds. Run the food processor again until the onion is very finely sliced.
- Add the tuna chunks into the food processor. Cover and run it for a few seconds.
- Stir carefully. Add the soft cheese and Dijon mustard, cover and run it for a few seconds. Stir and run it once more.
- Using a spatula, carefully empty the contents of the food processor into a deep bowl. Taste the spread, and season with salt and pepper.
- Enjoy on a slice of bread or as a canape topping!
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