Tuna with Capers, Olives and Lemon

By lorik

You can turn this Tuna with Capers, Olives and Lemon recipe into a dip. Toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers.

Ingredients

• 1 garlic clove, finely minced
• Juice of half a lemon, plus more to taste
• 5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip
• 20 ounces canned tuna, preferably packed in olive oil, drained
• 1/4 cup chopped red onion
• 1/4 cup chopped black olives
• 2 tablespoons capers
• 2 tablespoons minced parsley or basil
• Salt to taste
• Buttered toast, if serving as sandwiches
• 10 tablespoons unsalted butter, softened, if serving as dip

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from NYtimes.com

Preparation

Step 1

In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.

Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.