Clean recipe · cooking.nytimes.com
Tuna With Capers, Olives and Lemon
This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it 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. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.
Original recipe: cooking.nytimes.com
- Yield:
- 4 servings
- Total:
- 10 min
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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
Instructions
- 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.