As an alternative to tramezzini, or sandwiches, you can serve the tuna butter as a dip with crisp flat bread such as lingue di Piemontesi.
- 150 gm cultured unsalted butter, softened
- 250 gm canned Ventresca tuna, drained, flaked and oil reserved (see note)
- 2 anchovy fillets, finely chopped
- 1 lemon, finely grated rind only
- 1 tbsp salted baby capers, rinsed
- 1 cup flat-leaf parsley leaves (loosely packed)
- 16 5mm-thick slices of white woodfired bread
- 1Using electric beaters, beat butter for 3 minutes or until pale and creamy, add tuna oil and whisk to combine. Add tuna, anchovy, rind and capers, season to taste with sea salt and freshly ground black pepper and combine. Tuna butter may be refrigerated until required but will need to be brought up to room temperature before serving. Spread half the slices with tuna butter, scatter with parsley, sandwich with remaining slices, cut in half and serve.
Note Ventresca tuna, preserved tuna belly, is available from select Italian, Portuguese and Spanish delicatessens.