Not your everyday tuna fish

This is straight from Marcela Hazen's, Marcella's Kitchen.

Tuna spread with capers.
"A painter friend who is as gifted a cook as he is an artist asked me to have tea with him at a smart new Italian place on Madison Ave. With tea we had little soft rolls with a buttery spread. My friend marveled over the spread, asked what it was and could I get him the recipe. 'But it's so simple,' I said. 'It's just good canned tuna beaten with butter and capers.' 'Why have you never put it in a book?' he asked. 'It's so simple that I paid no attention to it.' I explained, 'but if you like it that well, I'll put it in my next book.' This is that book. The recipe is for Hector"

I make this somewhat regularly these days for small gatherings, when asked to do something as a house guest and sometimes just to have around. Marcela says if you put it in the refrigerator, bring it back to room temeprature before serving it. She likes to serve it already spread on crackers or bread. That's fine, but I usually let people help themselves. They start out light, like it, go to a heavy dollop and realize that's it's pretty rich and come back to a self regulated reasonable amount until it runs out. She allows as how it makes "a memorable tuna spread for sandwiches." It does, indeed, do that.

"Two 6,1/2 ounce Italian-style tuna packed in olive oil. (I do not always use this expensive tuna, although it makes for a really fine spread. I find basic chunk lite works well and every house always has some in the pantry.)
"3 Tablespoons capers
"8 Tablespoons butter, softened to room temperature.

"Drain the tuna of all the olive oil in which it was packed.
"Put tuna, capers and butter in a food processor or blender and whip to a creamy consistency
"NOTE: Although this spread can be served in a bowl, it is more appealing when presented already spread on small rounds of soft bread. It should not be spread more than 30 minutes before serving... I like to garnish each canape' with a strip of raw red bell pepper or of tomato in the center, flanked with a caper on each side.(I never do this)
"Serving Suggestions; I usually serve this with a glass of wine to afternoon callers or with a before-dinner apertif.... It is fine enough for the table, as an appetizer"