Tuna pasta with red onion and pickles
If I have canned tuna and some pickled cucumbers on hand, I often make this quick spread. That’s what happened last time when I didn’t bother to prepare fancy toasts – I just spread it directly on slices of toasted bread, and it was gone quickly. I always use tuna in oil, not in water, because I don’t like the smell of the one in water. It’s a simple recipe, great to have on hand when guests come over or when I want something cold on the table with minimal effort.
Quick Info
Total time: 20 minutes
Preparation time: 20 minutes
Cooking/baking time: not required
Servings: about 10 (for snacks or toasts)
Difficulty: easy
Recipe type: appetizer, suitable for festive platters or quick snacks
Ingredients
600 g canned tuna in oil (4 cans)
1 tub cream cheese with sour cream (I usually use a fine one, like Delaco)
1 large red onion
1 bunch of dill
7-8 small pickled cucumbers
Pepper
Sweet paprika
Juice from ½ lemon
Preparation Method
1. Open the cans of tuna and drain them in a colander. I make sure to press down well with the back of a spoon to eliminate as much oil as possible.
2. Chop the red onion as finely as I can, into small bits. This helps avoid large pieces and makes it pleasant to taste.
3. Finely chop the dill.
4. Cut the cucumbers into small cubes and squeeze them well to remove excess juice; otherwise, the spread will be too watery.
5. In a large bowl, combine the drained tuna, cream cheese, onion, dill, and chopped cucumbers.
6. Season with freshly ground pepper and a little sweet paprika to taste.
7. Add the juice from half a lemon and mix everything well until it becomes homogeneous.
8. If I have time, I let the spread chill in the fridge for 10 minutes before serving, but it’s not mandatory.
Why I make this recipe often
It’s one of the quickest appetizer options, especially when I need something hearty, salty, and that keeps well cold. It’s made with simple ingredients and can be spread immediately on bread, without complications. The fact that it can be prepared a day in advance helps if I have guests or want to prepare festive platters more quickly.
Tips and Variations
Tips
- Make sure to drain the tuna well of oil; otherwise, the spread becomes heavy.
- The onion should be finely chopped so there aren’t large pieces when spreading on bread.
- Squeeze the cucumbers well, especially if they are very watery.
Substitutions
- You can use plain cream cheese, but the taste will be a bit drier without the one with sour cream.
- If you don’t have fresh dill, frozen dill works too, but it’s less aromatic.
- The red onion can be replaced with white onion if you don’t have another on hand.
Variations
- You can add a bit of parsley for a different taste, although I prefer just dill.
- Some also add a few finely chopped black olives, but I don’t feel it’s necessary here.
Serving Ideas
- On slices of toasted bread, as a quick snack.
- For festive platters, fill mini-tartlets or puff pastry cones.
- It also goes well alongside sticks of raw vegetables (carrots, celery).
Frequently Asked Questions
1. Can I use tuna in water instead of oil?
You can use it, but I don’t like the smell, and the taste is drier. Tuna in oil has a creamier texture and is more suitable for this spread.
2. Do I need to add salt?
I usually don’t add any, since both the cucumbers and cheese are salty. Taste at the end and see if it needs more.
3. How long does the spread last in the fridge?
It keeps well for 2 days, covered. After that, the onion and cucumbers change their taste and texture.
4. What kind of cream cheese did you use?
Cream cheese with sour cream, like the one from Delaco. It’s important that it’s smooth and spreadable.
5. What kind of pickled cucumbers do you recommend?
I use smaller, sour cucumbers, but any pickled cucumbers can be used as long as they aren’t too sweet.
Nutritional Values
Approximately, for one serving (about 70 g):
Calories: 110-130 kcal
Protein: 9-11 g
Fat: 6-8 g (depends on how well you drain the tuna)
Carbohydrates: 2-4 g
Values are indicative and vary based on the exact amount of cream cheese and how well you drain the tuna and cucumbers.
Storage and Reheating
The tuna spread should be kept in the fridge, in a container with a lid or covered with foil. It’s best consumed within 1-2 days; after that, the vegetables change texture. I do not recommend freezing or reheating it – it’s served cold, straight from the fridge.
Ingredients: 600 g canned tuna (4 cans) 1 container of cream cheese with sour cream (something fine from Delaco) 1 large red onion 1 bunch of dill 7-8 pickled cucumbers pepper sweet paprika juice from 1/2 lemon
