Instructions: In Italy most recipes that call for tuna are referring to canned tuna packed in olive oil. The best is ventresca di tonno, which undercut

(belly) packed in high quality olive oil. You may use fresh tuna and saute it in olive oil.

This recipe evolved from a description in Giuseppe Maffioli[s La cucina padovana. The spread can be bound with mayonnaise instead of butter, but it will not have the unctuous texture of traditional Jewish tuna pate.

Place the tuna (undrained) in a food processor and pulse to break it up.

Add the butter, lemon zest and anchovies, and process until you have a smooth, creamy puree. Season with lemon juice and pepper. The anchovies should provide enough salt. Spread on the bread slices and top with teh capers and olives.

Variation: combine 1/2 lb canned olive oil packed tuna, 1/2 lb mascarpone cheese and 1/2 cup unsalted butter. Mix together ina food processor and season to taste with salt and freshly ground black pepper; serve spread on toasted or grilled bread. Garnish with chopped fresh flat-leaf parsley.

Alternatively, add 1 cup mashed potato in place of the cheese.

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