Tuna And Caper Bites Recipes

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TUNA WITH CAPERS, OLIVES AND LEMON



Tuna With Capers, Olives and Lemon image

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.

Provided by Melissa Clark

Categories     easy, lunch, quick, weekday, appetizer

Time 10m

Yield 4 sandwiches or 8 appetizer servings

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams

TUNA AND CAPER BITES



Tuna and Caper Bites image

One weekend while camping, my sister-in-law whipped up a simpler version of these tasty tuna bites as a snack. I decided to add capers, shallot, and lemon to make these elegant enough to serve at your next dinner party! I highly recommend using Mary's Gone Crackers® brand seed crackers; they not only provide the perfect nutty flavor, but they are also very crispy and sturdy, allowing these to be made an hour or two ahead of time.

Provided by France C

Categories     Appetizers and Snacks     Seafood

Time 15m

Yield 20

Number Of Ingredients 8

1 (5 ounce) can tuna packed in oil, drained
2 tablespoons mayonnaise
1 tablespoon minced shallot, divided
1 tablespoon minced capers, divided
1 teaspoon fresh lemon juice
salt and freshly cracked black pepper to taste
20 round crackers seed crackers (such as Mary's Gone Crackers™)
40 leaves arugula

Steps:

  • Combine tuna, mayonnaise, 1/2 of the shallot, 1/2 of the capers, lemon juice, salt, and pepper. Set aside.
  • Place crackers on a serving platter. Place 2 arugula leaves, torn in half, on each cracker. Divide tuna mixture among the crackers. Sprinkle with remaining shallot and capers.

Nutrition Facts : Calories 24.1 calories, Carbohydrate 0.3 g, Cholesterol 1.7 mg, Fat 1.7 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 44.5 mg, Sugar 0.1 g

TUNA CAPER CROSTINI



Tuna Caper Crostini image

Provided by Dave Lieberman

Categories     appetizer

Time 25m

Yield about 30 toasts

Number Of Ingredients 8

1 baguette
2 (6-ounce) cans white meat tuna packed in water, drained
1/4 cup capers, drained
1 large shallot, minced
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
15 to 20 grinds of black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Slice baguette into 1/2-inch thick slices and place on a baking sheet. Bake until toasted and golden, about 5 to 10 minutes.
  • Combine all remaining ingredients in a mixing bowl and mix thoroughly.
  • Top each toasted baguette slice with about 1 tablespoon of the tuna salad.

PASTA WITH TUNA, CAPERS AND SCALLIONS



Pasta With Tuna, Capers and Scallions image

There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family's household favorites. I like it with a long, thin, twirlable pasta - spaghetti, linguine or bucatini - but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains).

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

Salt
12 ounces long, thin pasta, such as bucatini, spaghetti or linguine
3 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
3 scallions, thinly sliced, white and green parts separated
6 to 10 anchovies, chopped
3 tablespoons drained capers
1 cup torn fresh herbs, such as parsley and dill, or celery leaves, plus more for serving (optional)
1 (5- or 6-ounce) can tuna, drained
Red-pepper flakes, for serving
Lemon wedges, for serving

Steps:

  • In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
  • In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
  • Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.

GRILLED TUNA WITH LEMON CAPER BUTTER



Grilled Tuna With Lemon Caper Butter image

Make and share this Grilled Tuna With Lemon Caper Butter recipe from Food.com.

Provided by dicentra

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 tablespoons butter, softened
3 tablespoons lemon juice
1/2 teaspoon grated lemon zest
2 teaspoons Dijon mustard
2 teaspoons capers, drained
48 ounces tuna steaks (3/4 inch thick)
1/4 cup vegetable oil

Steps:

  • Mix together butter, 2 tablespoons lemon juice, lemon zest, mustard and capers. Set aside.
  • Prepare hot grill. Brush tuna steaks with oil. Drizzle remaining lemon juice over fish.
  • Place steaks on oiled grill. Grill, turning once, until firm and opaque at center; 10-12 minutes.
  • Remove from heat and top each steak with 1 tablespoon lemon-caper butter.

Nutrition Facts : Calories 818.9, Fat 53.4, SaturatedFat 20.6, Cholesterol 190.3, Sodium 366.4, Carbohydrate 1.3, Fiber 0.2, Sugar 0.4, Protein 79.8

SEARED TUNA STEAKS WITH CAPER BUTTER



Seared Tuna Steaks with Caper Butter image

This Mediterranean dish is perfect for warm summer nights.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

4 fresh tuna steaks, each about 8 ounces and 3/4 inch thick
Extra-virgin olive oil, to coat tuna
Salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter, room temperature
2 tablespoons capers, rinsed and dried
1 tablespoon finely diced red and/or yellow pepper
1 large bunch fresh arugula

Steps:

  • Rub tuna with olive oil, salt, and plenty of pepper. Set aside to marinate for at least 20 minutes.
  • In a small bowl, combine butter, capers, and diced peppers. Turn mixture onto a square of parchment or wax paper, and roll into a log about 1/2-inch in diameter. Refrigerate until firm, about 30 minutes.
  • Heat an iron skillet slowly over low heat until very hot (a few drops of water splashed in the pan should evaporate almost immediately). Arrange tuna in skillet, and cook for about 5 minutes on each side. It should be well browned and crisp on the outside and rare to medium on the inside.
  • Arrange arugula on plates or platter. Place tuna on top with a slice of caper butter on each steak. Serve immediately.

SPAGHETTI, TUNA AND CAPERS



Spaghetti, Tuna and Capers image

This is a very simple recipe that will have you asking for more. Very healthy too. There are a few variations. This recipe is used in the regions of Naples and Molise in Italy.

Provided by Pietro

Categories     Tuna

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

500 g of good quality spaghetti (#5 or #7 is a good size)
1 (185 g) can tuna in olive oil
1 (440 g) can of peeled roma tomatoes (egg shape)
1 small white onion, diced
sea salt
crushed black peppercorns
capers
grated parmesan cheese

Steps:

  • Drain oil from tuna and place in a heavy based frypan.
  • Add diced onion and saute until soft and clear.
  • Meanwhile, in a large pot, boil salted water and cook spaghetti.
  • Dice tomatoes and add to pan.
  • Stir the mixture over low heat.
  • Add salt and peppercorns to taste.
  • Add tuna to mixture and stir.
  • Drain spaghetti.
  • Add capers to mixture.
  • Place spaghetti on warm plates.
  • Place tuna mixture over top of spaghetti.
  • Sprinkle parmesan cheese.
  • Garnish with a few basil leaves.
  • The secret of success is to work quickly and make sure that the mixture is not overcooked.
  • As a variation, olive oil can be substituted with butter.
  • Fettucine can be used instead of spaghetti.

TUNA, LEMON, AND CAPER SAUCE



Tuna, Lemon, and Caper Sauce image

Provided by Joie Warner

Categories     Sauce     Pasta     Tuna     Capers

Yield Serves 2 to 4

Number Of Ingredients 10

1 can (6 ounces) tuna (chunk or solid in olive oil), drained
1 large garlic clove, finely chopped
grated zest of 1 medium lemon
2 tablespoons fresh lemon juice
1/4 cup fruity olive oil
1/2 teaspoon salt, or to taste
freshly ground black pepper
2 tablespoons capers, drained
1/4 cup fresh flat-leaf parsley, chopped
freshly grated Parmesan cheese

Steps:

  • Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
  • Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill.
  • Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.

TUNA AND CAPER DIP



Tuna and Caper Dip image

Capers and anchovies lend a briny flavor that complements meaty tuna in this easy appetizer that's best served with vegetable chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1 can (5 ounces) tuna packed in oil, drained
1/3 cup sour cream
1/4 cup chopped fresh parsley leaves
2 teaspoon capers, rinsed, drained, and chopped
2 anchovies, chopped
1 teaspoon fresh lemon juice
Pinch of red-pepper flakes
Coarse salt and ground pepper

Steps:

  • In a medium bowl, mix together tuna, sour cream, parsley, capers, anchovies, lemon juice, and red-pepper flakes. Season with salt and pepper.

Nutrition Facts : Calories 101 g, Fat 5 g, Protein 11 g

TUNA, CAPER & CHILLI SPAGHETTI



Tuna, caper & chilli spaghetti image

Throw together tuna, capers and rocket with garlic, chilli and spaghetti to make this easy and healthy supper. It takes just 25 minutes to make

Provided by Anna Glover

Categories     Dinner, Supper

Time 25m

Number Of Ingredients 9

150g spaghetti or linguine
1 tbsp olive oil
1 garlic clove, sliced
1 red chilli, deseeded and finely chopped, plus extra to serve (optional)
1 tbsp drained capers
small bunch of parsley, finely chopped (stalks included)
145g tuna in spring water, drained
90g rocket or baby spinach leaves
½ lemon, juiced

Steps:

  • Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.
  • Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.
  • Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don't stir too vigorously - you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.

Nutrition Facts : Calories 409 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium

SPAGHETTI WITH TUNA AND CAPERS



Spaghetti with Tuna and Capers image

With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!

Provided by Kim's Cooking Now

Categories     Seafood     Fish     Tuna

Time 25m

Yield 2

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
1 (5 ounce) can tuna packed in olive oil, undrained
1 tablespoon capers, drained
¼ teaspoon crushed red pepper flakes
½ pound spaghetti
½ tablespoon chopped fresh parsley

Steps:

  • Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
  • Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g

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2021-08-16 In a large sauté pan, heat the olive oil and briefly sauté the garlic, chopped whites of green onion, anchovies, and capers for 2-3 minutes. Add 1/2 cup cooked pasta water and let reduce down until about 2 Tbsp remain. Add the hot drained pasta, chopped green onion tops, torn herbs, and tuna, tossing until well combined.
From dorothylane.com


10 BEST TUNA TARTARE WITH CAPERS RECIPES | YUMMLY
fresh parsley, shallot, sea salt, tuna, lemon zest, capers, ponzu sauce and 8 more Burger of Tuna tartare and avocado KayPolders sesame seeds, tuna steak, field salad, avocado, bread rolls, salt and 1 more
From yummly.com


TUNA & CAPER DEVILED EGGS – LA BOîTE
Smash the yolks with a fork until crumbly and add the labne, oil, 11⁄4 teaspoons of the spice blend, and a pinch of salt. Add capers and tuna. Mash and stir until smooth. Season to taste with salt. Rub some of the remaining spice blend all over the cut sides and cavities of the egg whites to coat and set them cut-side up on a serving plate.
From laboiteny.com


TUNA PASTA WITH CAPERS AND PARSLEY RECIPE | PORTOFINO
Serves 4 Ingredients: 2 cans (4.5 oz. each) Portofino Solid Yellowfin Tuna in Extra Virgin Olive Oil 2 Tbsp. extra virgin olive oil 5 large, thinly sliced garlic cloves ¼ tsp. dried red pepper flakes 3 Tbsp. drained, roughly chopped non-pareil capers ½ cup dry white wine, such as Pinot Grigio Kosher salt Freshly ground black pepper 1 lb. linguini pasta ½ cup packed, chopped Italian flat ...
From portofinotuna.com


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