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You'll love how bright and zesty these tuna, ginger, and orange spreads taste. They're perfect for sharing with your friends at happy hour or kicking off a summer meal with something light and refreshing.
I threw this together once when I had to whip something up fast with what was hiding in the pantry for a last-minute dinner. Now, it's my secret weapon whenever I want to wow people without being stuck in the kitchen all night.
Tasty Ingredients
- One 200 g can of plain tuna, drained to 140 g: Canned tuna breaks up easily and soaks up all the flavors really well
- 80 g creamy goat cheese: Makes things smooth and gives a touch of tang
- Tablespoon thick crème fraîche: Adds extra creaminess
- Fresh cracked pepper and salt: Just to wake up the taste
- Teaspoon ground ginger: Adds a pop of spice
- Two tablespoons freshly chopped parsley: Adds some green freshness
- Three green onions with tops: Gives a light onion taste and some color
- Juice of one small orange: For that bright, citrus fruit taste
Step-by-Step Instructions
- Put It All Together:
- Start by draining the tuna really well and pressing out the extra liquid. Finely chop up the green onion and parsley, keeping the white part of the onions apart from the green tops. Squeeze the juice from your orange and hold back a little zest for topping later.
- Mix Everything Up:
- In a decent-sized mixing bowl, break up your tuna with a fork so it's nice and even. Add the goat cheese and that creamy spoonful of crème fraîche, then stir until combined. Toss in the ginger, chopped parsley, and white parts of the green onions. Pour in the orange juice a bit at a time as you stir.
- Finish & Make It Look Good:
- Taste, then add salt and pepper so it's just how you like. You want the ginger to come through but not take over. Spoon into a cute dish or jar, top with the orange zest and green onion tops, and it's ready to grab.
What really makes this pop for me is how creamy goat cheese gets balanced out by the bright ginger. Even my daughter, who usually says nope to fish, asks me to pack her some for her university lunches.
Make Ahead & Storing Tips
This tuna spread holds up great for three days in a sealed container in your fridge. If you pull it out about 15 minutes before serving, it gets back all its flavor at room temp. If you're prepping ahead, save the orange zest to sprinkle on right before serving so it stays fresh and snappy.
Fun Twists
Don't have goat cheese? Try some ricotta or plain fromage blanc for a lighter version. You could swap in freshly grated ginger instead of powdered—just use a teaspoon of the fresh stuff for more kick. And in the summer, toss in some orange segments for more texture and zing.
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Serving Ideas
This spread is so good on slices of rustic toasted bread or seed crackers. Want something a bit fancy? Try little tasting spoons or spoon it onto cucumber rounds for a gluten-free bite. Sip a glass of dry white like Sancerre or Chablis with it for extra wow.
Where the Idea Came From
This is a spin on the French classic tuna spreads, but I'm kicking it up with citrusy vibes and ginger for a Mediterranean edge. Using tuna and orange is actually a go-to in Provence and Sicily where they love bright flavors with fish. I just slipped in the ginger to make it more modern and different.
Frequently Asked Questions
- → How can I adjust the seasoning?
Taste as you mix and adjust with salt, pepper, or extra ginger to suit your flavor preferences.
- → Can I switch out the goat cheese?
Sure, try using ricotta or mascarpone for a softer texture and milder flavor.
- → How long can I store tuna spread?
Keep it in an airtight container in the fridge, and enjoy it within two to three days for the best freshness.
- → What should I serve with tuna spread?
Pair it with toasted baguette slices, crackers, or crunchy veggies like celery and carrot sticks.
- → Can I prepare it ahead of time?
Yes, you can make it a few hours or even a day in advance to allow the flavors to blend nicely.