Tuna With Capers, Olives and Lemon

Ingredients

• 1 garlic clove, finely minced
• 1/2 lemon, juiced, plus more juice to taste
• 5 tablespoons extra virgin olive oil, plus 4 tablespoons if making a 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, for sandwiches
• 10 tablespoons unsalted butter, softened, for the dip

Preparation

1. 1

   Mash the garlic in a large bowl using the back of a spoon, then whisk in the lemon juice and 5 tablespoons olive oil.

2. 2

   Mix in the tuna, onion, olives, capers and herbs, and season with salt.

3. 3

   For sandwiches, spread the tuna mixture on buttered toast.

4. 4

   For a dip, pulse the tuna mixture with the softened butter in a food processor until creamy. With the processor running, gradually pour in the remaining 4 tablespoons olive oil.

5. 5

   Taste the dip and adjust the salt and lemon juice as needed. Serve with sliced vegetables, such as fennel and bell peppers, and crackers.