Tuna With Capers, Olives and Lemon

 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
• ¼ cup chopped red onion
• ¼ 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

Preparation

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.
2. 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.

https://cooking.nytimes.com/recipes/1013351-tuna-with-capers-olives-and-lemon