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Ventresca Tuna Butter


Ventresca Tuna Butter

This creamy & luscious Ventresca tuna butter, is laden with the salty briny flavours of Ortiz Tuna & Anchovies and French cultured butter. So simple to make, it’s a delicious creamy contrast against the crispness of our Linguette. Perfect for warm weather days ahead and no fuss entertaining. 
Course Appetisers


  • 220 g Ortiz Ventresca Tuna drain oil from can
  • 2-3 Ortiz Anchovy Fillets
  • 200 g Lescure Unsalted Butter
  • 2 tbsp Simon Johnson Salted Capers to serve
  • 2 tbsp chopped flat leaf parsley to serve
  • Joseph First Run EVOO
  • 1-2 packets Simon Johnson Linguette
  • You will need a food processor


  • Combine Ortiz Ventresca Tuna and 2-3 Anchovies in the food processor, pulse until smooth
  • Add butter and pulse again until all the ingredients are combined, (keeping a little texture) to the paste if preferred
  • Rinse salted capers in water and drain on kitchen paper, chop flat leaf parsley
  • Spoon Ventresca Tuna butter into a serving bowl and garnish with capers, parsley and a drizzle of EVOO.
  • Serve with Simon Johnson Linguette on the side


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