Wild Tuna Sundried Tomato Spread

2 cups
Prep Time
20 minutes
Stephanie Harris-Uyidi

Simple and packed with flavor this wild tuna and sundried tomato spread adds a touch of elegance to cheese platters, morning bagels, toast, crudité and pasta.

You can use this spread immediately after assembling, but I think it tastes better the next day.


  • ½ cup Pescavore brand smokey pokey tuna tidbits
  • 2 oz sundried tomatoes, chopped fine
  • 5 oz goat cheese, softened
  • 8 oz cream cheese, softened
  • 1 tablespoons lemon juice
  • 1 pinch red pepper flake
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 tablespoon olive oil


  1. Add the smokey poke tuna tidbits to the bowl of a food processor and pulse two to three times, until the tidbits are flakey, careful not to over pulse. The tuna should have texture. Set aside.
  2. To a large bowl add the sundried tomatoes, goat cheese, cream cheese, olive oil, lemon juice, red pepper flake, rosemary and thyme. Fold the ingredients together using a silicon spatula or similar tool. 
  3. Once the ingredients are incorporated fold in the tuna flakes.
  4. Use this immediately and store remaining in refrigerator.


Stephanie Harris-Uyidi, AKA: The Posh Pescatarian, is the producer and charismatic host of the popular travel-adventure-cooking TV series, The Posh Pescatarian: Appetite for Adventure! The show airs in more than 15 countries, and season two is on the way! As an authoritative voice on the pescatarian lifestyle, Stephanie promotes a plant-based diet that is supplemented with seafood. Catch more recipes on her website: poshpescatarian.com.

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