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Tuna with Capers, Olives and Lemon


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.

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Rate this recipe 4.8/5 (4 Votes)


  • 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


Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from


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.

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