Tuna Dip With Lemon And Capers Recipes

TUNA WITH CAPERS, OLIVES AND LEMON

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.

TUNA DIP WITH LEMON AND CAPERS

Steps:

• In a bowl stir tuna with a fork until finely flaked. In another bowl whisk tofu until smooth. Stir tofu and remaining ingredients into tuna until combined and season with salt and pepper. Serve dip with crackers or crudités.

TUNA AND CAPER BITES

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.

FRESH TUNA IN A LEMON-CAPER SAUCE

Steps:

• Brush tuna steaks with oil and broil or grill them until cooked through, about 5 minutes on each side.
• Meanwhile heat the butter in a frying pan and slowly saute the garlic and onion until softened, about 5 minutes.
• Stir in the lemon juice and capers and cook for 1 minute.
• Spoon the sauce over the tuna and serve immediately.
• VARIATION: Tuna with Lime juice.
• Omit the capers.
• Substitute 1/4-1/3 cup freshly squeezed lime juice for the lemon juice and add 1/4 teaspoon good-quality soy sauce and a dash of cayenne pepper.

TUNA AND CAPER DIP

Steps:

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

TUNA, LEMON, AND CAPER SAUCE

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.

GRILLED TUNA WITH LEMON CAPER BUTTER

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.