In a food processor, whisk the tuna, anchovy fillets, capers to a fine paste. A little later add the olives and the kitchen herbs, whisk them only briefly, they should only be chopped but not completely crushed. Cream the softened butter in a baking bowl. Add the tuna paste and mix thoroughly. Season well with balsamic vinegar, salt, olive oil and freshly ground pepper.
The spread goes best on an Italian ciabatta bread or possibly on a hearty walnut bread.
Preparation Tip:
If you like to cook with fresh herbs, it's best to get kitchen herbs in pots - that way you'll always have everything on hand!
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