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
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      661 calories; 61 grams fat; 22 grams saturated fat; 1 gram trans fat; 30 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 28 grams protein; 127 milligrams cholesterol; 512 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 sandwiches or 8 hors d’oeuvres servings

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.

10 minutes

Dining and Cooking