Tuna With Capers, Olives and Lemon

Ingredients

• Garlic

  Raw

  1 cloves, minced or 3g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Olive oil

  Salad or cooking

  567g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Capers

  Canned

  2 tbsp, drained or 18g

• Parsley

  Raw

  2 tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Toast

  American - Old London

  100g

• Butter

  Unsalted

  10 tbsp or 142g

Directions

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.
3. Recipe by: Melissa Clark (source: https://cooking.nytimes.com/recipes/1013351-tuna-with-capers-olives-and-lemon?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=1)