Tuna with Capers, Olives and Lemon Recipe

Name: Tuna with Capers, Olives and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large bowl, mash garlic with the back of a spoon.
2
Whisk in the lemon juice and 5 tablespoons of olive oil.
3
Combine with the tuna, onion, olives, capers, herbs and salt to taste.
4
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.
5
With the motor of the processor running, slowly add the additional 4 tablespoons oil.
6
Taste and add more salt or lemon juice if needed.
7
Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

1716

kcal

Calories

189

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Tuna with Capers, Olives and Lemon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna with Capers, Olives and Lemon

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