Tuna-Caper Spread

Tuna-Caper Spread

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From: EatingWell Magazine, Holiday Issue 1995

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

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1 6-ounce can chunk light tuna in water (see Note)
  • 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


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  1. Combine tuna, cream cheese, oil, lemon juice and cayenne in a food processor and process until smooth. Transfer to a serving bowl; stir in capers, parsley and thyme.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 31 calories; 3 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 2 g protein; 2 mcg folate; 7 mg cholesterol; 0 g sugars; 0 g added sugars; 114 IU vitamin A; 1 mg vitamin C; 11 mg calcium; 0 mg iron; 74 mg sodium; 25 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ lean meat, ½ fat

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