Photo: Giovanna Gomes
Estimated Nutrition (whole recipe, rough)
453
Calories
23g
Protein
37g
Fat
8g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream Cheese | 1 oz (28g) | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 6-ounce can chunk light tuna in water, drained (see Note)
- 4 ounces reduced-fat cream cheese (1/2 cup)
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons lemon juice
- 1/8 teaspoon cayenne pepper, or more to taste
- 3 tablespoons capers, rinsed and chopped
- 2 tablespoons chopped fresh parsley
- 1-1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves
Directions
1
Combine tuna, cream cheese, oil, lemon juice and cayenne in a food processor and process until smooth.
2
Transfer to a serving bowl; stir in capers, parsley and thyme.
3
Cover and refrigerate for up to 2 days.
4
Makes 1 cup
Recipe sourced from
fandom