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Tuna Butter (compound butter)

I have an immense passion for butter—yes, I mean it, I LOVE it! Its ability to elevate any dish is unparalleled, making it an essential ingredient for nearly everyone. Crafting a compound butter is a simple yet incredibly effective way to enhance flavours, and that's precisely what this recipe offers. While traditional compound butters often feature herbs, I've opted for a unique twist by incorporating tuna. This infusion brings to mind the delightful flavors of Vitello Tonnato, a veal dish complemented by a tantalizing tuna sauce—a culinary masterpiece in its own right. Whether you've experienced the joys of that dish or not, rest assured, this recipe is sure to delight your palate. This compound butter serves as a perfect accompaniment to a charcuterie board or a delightful addition to your favorite pasta dishes.


Recipe by Mark Calaminici | Food Loves Company

Serves 4-6


1 can of tuna, drained

220g of unsalted butter, 84% fat preferably

2 anchovies, finely chopped

2 Calabrian chilis, seeds removed is optional, finely chopped

Fresh parsley, to taste, finely chopped

Lemon zest, to taste

Salt, to taste


1. Combine ingredients into a food processor and pulse until desired consistency. Taste and adjust any seasonings. 


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