Tuna-Caper Spread

by Karin Calloway Just three ingredients can result in something absolutely delicious in this Tuna-Caper Spread. A friend sampled a similar creation as an accompaniment to a Caesar salad in an Italian restaurant and asked me to come up with the recipe. The resulting spread is not only quick to prepare, but uses pantry and refrigerator staples for a spread that’s perfect for unexpected guests. Using olive oil-packed tuna is important for the flavor in the final spread, and this is a good place to splurge and use the more expensive gourmet imported tuna. The flavor will be appreciated. This spread is best at room temperature, so if you make it ahead let it sit out for about an hour before serving. 2 6.5-ounce cans tuna packed in olive oil, drained 1 3.5-ounce jar capers, drained 8 tablespoons butter, softened to room temperature 1 thin, crisp baguette sliced 1/8-inch thick Place tuna, capers and butter in a food processor fitted with a metal blade or blender. Pulse until smooth. Serve at room temperature, spreading on the baguette slices. Makes 8 servings.

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