Emily’s Green Goddess Tuna Spread

My friend Emily saved my lunch last night. We had the same sort of Sunday, spending the day at the American Cancer Society Walk & Roll – though Emily was working, and I was participating. But spending Sunday away from home left me woefully behind in planning meals and lunches for the week ahead. Once again, Emily swooped in to save me with her herby tuna spread – and my lunches have been revolutionized! In 5 minutes, you can whip up a healthy lunch with the aid of your trusty food processor.

This tuna spread takes the best flavors of a traditional Italian tonnato, amps up the volume on flavor and cuts the calories without the olive oil or mayo. The finished spread is moist, without being wet like tonnato or hummus, but is very spreadable and delicious on whatever cracker of chip-like vehicle you have on hand (I am currently obsessed with these Wholegrain chippies which are GF!). And I can see that I’ll be riffing on this recipe all summer long, depending on what greens are available at the farmer’s market – fresh basil, watercress or dill would be lovely. Olives or sun-dried tomatoes would also fare well in this simple dish. Dress it up any way you like for a quick and healthy lunch – thanks, Emily!

Green Goddess Tuna Spread
Serves 4, with crackers for lunch
1.5 Weight Watchers points per serving for tuna spread

2 small cans of tuna in water, drained
1 handful of cilantro
1 big handful of spinach
1 scallion
1 T lemon juice
zest of one lemon
2 T wholegrain mustard
1 tablespoons capers
Dash of dill seed
Dash of red pepper flake
lots of fresh ground pepper
crackers of choice for serving

Put all of the greens in the food processor first, and pulse until minced. Pulse the rest of the ingredients in the processor until mixture comes together. Serve with crackers.

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