Ricotta and tuna cream, a quick and versatile recipe, perfect for those looking for a simple appetizer to prepare yet rich in flavor.
With just a few ingredients and in a few minutes, you can serve a soft and fragrant spreadable cream, ideal for accompanying bruschetta, crostini, or breadsticks. It’s one of those smart preparations that save a last-minute dinner or enrich a buffet with a touch of freshness.
The base is made with cow’s ricotta and tuna in oil, two ingredients that perfectly complement each other, guaranteeing a creamy texture and a balanced flavor. Anchovy paste adds savoriness, while lemon zest gives a citrus note making the cream lighter and more aromatic. A drizzle of extra virgin olive oil and a few fresh basil leaves complete the preparation, transforming a simple preparation into a cream with a Mediterranean taste.
This recipe is also very customizable: you can enrich it with aromatic herbs like parsley or thyme or add a pinch of chili for a spicier version. In any case, you will always get a perfect cream to serve as a starter or to bring to the table for a quick aperitif with friends.
Preparing the ricotta and tuna cream is really within everyone’s reach and requires no particular skills: just blend the ingredients and be conquered by its creaminess. Once ready, you can enjoy it immediately or store it in the fridge until it’s time to serve, so you always have something tasty and different ready when you want to offer something special.
At the bottom of the recipe, in the FAQ section, I answered some questions about this preparation. If you have any other doubts or curiosities, write a comment or use the appropriate contact form you find at the end of the page.
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- Difficulty: Very easy
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 219.96 (Kcal)
- Carbohydrates 4.09 (g) of which sugars 4.09 (g)
- Proteins 14.52 (g)
- Fat 16.40 (g) of which saturated 6.10 (g)of which unsaturated 3.90 (g)
- Fibers 0.25 (g)
- Sodium 271.21 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ricotta and Tuna Cream
- 1 cup g cow's ricotta
- 4 oz g tuna in oil
- 1 teaspoon anchovy paste
- 1 sprig basil
- 1 tablespoon lemon zest
- 2 tablespoons extra virgin olive oil
- 1.75 oz g cherry tomatoes
- 1 teaspoon brown sugar
- to taste salt
- to taste black pepper
- 1 tablespoon extra virgin olive oil
Tools
- Baking Dish
- Blender
- Lemon Grater
Ricotta and Tuna Cream Recipe
Start the preparation of the ricotta and tuna cream with the cherry tomatoes.
After washing and halving them, place them in a baking dish.
Season with salt, black pepper, brown sugar, and extra virgin olive oil.
Bake or air fry for about 15 minutes.
Remove them from the oven and let them cool.
Move on to the ricotta cream.
Put the ricotta in the blender.
Also add the drained tuna in oil.
Continue with the leaves of a basil sprig and the zest of half a lemon.
Add the anchovy paste and the extra virgin olive oil.
Blend everything for a couple of minutes: you should obtain a smooth and dense cream, almost slightly “whipped”.
Transfer the ricotta and tuna cream into a bowl.
Create a sort of well with the back of a spoon and add the caramelized cherry tomatoes.
Finish as desired with the cooking juices of the cherry tomatoes.
Immediately serve the ricotta and tuna cream!
Ricotta and Tuna Cream: Quick Recipe for Bruschetta and Crostini
Check this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Try also the Salmon and Cream Cheese Blinis
FAQ (Frequently Asked Questions)
Can I prepare the ricotta and tuna cream in advance?
Yes, you can prepare it a few hours ahead and store it in the fridge well covered. I recommend consuming it within 2 days to maintain maximum freshness.
How to serve the ricotta and tuna cream?
It’s perfect to spread on bruschetta and crostini, but it also pairs wonderfully with breadsticks, crackers, or as a filling for small savory vol-au-vents.
Can I customize the recipe with other ingredients?
Of course! You can add aromatic herbs like parsley or thyme, a pinch of chili for a spicier taste, or chopped capers for a Mediterranean touch.
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