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ChefShop.com's Famous Tuna Butter Dip Recipe

Serves 10-12 as a dip

This is absolutely one of our go-to recipes, as it is not only delicious and very popular with our guests, but we can make it easly with ingredients from our pantry (except for the parsley and lemon - which we usually have on hand - but can also either be opmitted or substituted with lemon olive oil) -- and it only takes about 5 minutes. It has very few ingredients, but the key is ALL the ingredients have to be top-notch. I would not use a domestic tuna for this recipe -- it's just not the same.

Ingredients:
1 can As Do Mar Tuna OR 2 tins Ortiz Bonito Del Norte Tuna
2 Scalia Anchovy Fillets - either salt-packed or already filleted in oil
1 teaspoon salt-packed Pantescan Capers - rinsed
2 Tablespoons parsley leaves - coarsely chopped (optional)
Juice of 1/2 lemon - plus lemon zest (or 2 teaspoons of Meyer Lemon Olive Oil)
1-2 piches Controne Hot Pepper Flakes
4 ounces (1 stick) unsalted butter, softened
Estate Bottled Olive Oil (optional - if needed)
Good quality Sea Salt and freshly ground Tellicherry Black Pepper to taste

Directions:
Drain olive oil from tuna, and reserve oil (Note: if you use american canned tuna in oil, discard oil)

Place tuna in food processor, add anchovies, capers, parsley, leon juice, lemon zest and hot pepper flakes. Puree ingredients until well combined and somewhat smooth.  Add butter in tablespoon-sized chunks, while machine is running.  Puree until very smooth.

Add some of the reserved tuna oil until you get the consistency you desire.  Add salt and pepper to taste. 

Place in a small bowl - along with veggies or crakers - and drizzle with remailing reserved olive oil, or drizzle with estate olive oil of choice.  Serve.



$0.00
SKU:
TunaButter
AVAILABILITY:
This is available
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