Tuna With Capers, Olives and Lemon

Yield 4 sandwiches or 8 appetizer servings

Time 10 minutes

 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