Dish of Tuna Spread
(click to enlarge)

Tuna Spread


Iceland   -   Túnfisksalat
Makes:
Effort:
Sched:
DoAhead:  		 11 oz
**
20 min
Best		 A fine topping for Smørrebrød (open face sandwiches) or filling for other Sandwiches, Lefse, or Brauoðerta, a spread for crackers, etc.

1
-------
5
3
1-1/2
1
1/4
1-1/2
1/3
1/3
-------
lrg
----
oz
oz
T
T
c
T
t
t
----
Egg, boiled
-- Spread
can Tuna (1)  
Shallot
Capers
Dill, fresh
Mayonnaise
Sour Cream
Salt
Pepper
--------------
Do Ahead   -   (35 min + cooling - 15 min work)
  1. Hard boil EGG, shell and chill thoroughly. For best method see our recipe Boiling Eggs.
Make   -   (20 min - Mix as you go)
  1. Cut the TUNA can lid completely free. Holding the lid on, pour out as much liquid as will pour, then press down on the lid to remove all liquid that will go.
  2. Chop SHALLOT very fine.
  3. Drain CAPERS and chop coarse.
  4. Chop DILL fine. Measure is after chopping, moderately packed.
  5. Chop Egg very small.
  6. Mix all Dressing items and scramble with a fork until well distributed. Chill.
  7. This spread can be refrigerated for up to 3 days.
NOTES:
  1. Tuna, Canned   Water packed is preferred, but oil packed can be used.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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