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
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.
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