Tuna Spread With Capers 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 SPREAD WITH CAPERS



Tuna Spread With Capers image

Make and share this Tuna Spread With Capers recipe from Food.com.

Provided by dawnie2u

Categories     Spreads

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 ounces cream cheese, softened
6 ounces canned tuna, drained
2 tablespoons onions, finely chopped
1 tablespoon capers
1 tablespoon Worcestershire sauce
1/4 cup mayonnaise
1/4 cup chopped nuts, if desired
1 loaf miniature party rye rounds
1 seedless cucumber, thinly sliced
dill weed

Steps:

  • Mix the first 6 ingregients and form into a long tube shape.
  • Refrigerate at least overnight.
  • Top with chopped nuts if desired.
  • Slice and spread on the breads and top with a slice of cucumber.
  • Sprinkle with dillweed to garnish.

Nutrition Facts : Calories 188.6, Fat 15.2, SaturatedFat 7.1, Cholesterol 42, Sodium 298.4, Carbohydrate 5.7, Fiber 0.6, Sugar 1.7, Protein 8.3

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.

CRUNCHY CONFETTI TUNA SALAD



Crunchy Confetti Tuna Salad image

The herb-infused dressing in this healthy tuna salad recipe calls for equal parts Greek yogurt and low-fat mayo to keep it light. Lots of fresh veggies, including bell pepper, carrot, radishes and celery, also give boosts of flavor, color and nutrients. Serve on lettuce leaves, over a green salad or as an open-face sandwich on whole-grain toast.

Provided by EatingWell Test Kitchen

Categories     Low-Calorie Tuna Recipes

Time 25m

Number Of Ingredients 16

¼ cup nonfat plain Greek yogurt
¼ cup low-fat mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon lemon juice
1 teaspoon chopped fresh dill or 1/4 teaspoon dried
¼ teaspoon kosher salt
Ground pepper to taste
2 5-ounce cans chunk light tuna packed in olive oil, drained (see Tip)
1 small carrot, diced small
2 stalks celery, diced small
¼ cup coarsely chopped celery leaves or parsley
¼ cup shredded radishes
¼ cup diced yellow bell pepper
2 tablespoons minced red onion
1 scallion, thinly sliced
8 large Bibb lettuce leaves

Steps:

  • To prepare dressing: Whisk yogurt, mayonnaise, mustard, lemon juice, dill, salt and pepper in a medium bowl.
  • To prepare salad: Place tuna in the bowl and break up with a fork into bite-size chunks. Add carrot, celery, celery leaves (or parsley), radishes, bell pepper, onion and scallion. Stir gently to combine.
  • To serve, stack 2 lettuce leaves on top of one another. Divide the salad among the lettuce leaves.

Nutrition Facts : Calories 155.3 calories, Carbohydrate 8.2 g, Cholesterol 11.9 mg, Fat 6.7 g, Fiber 1.4 g, Protein 14.5 g, SaturatedFat 1.1 g, Sodium 472.7 mg, Sugar 2.9 g

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.

ITALIAN TUNA SPREAD



Italian Tuna Spread image

This is part of an antipasti spread. Serve with crostini, Melba toast, or crackers at room temperature. Store in refrigerator covered. To reuse, bring back to room temperature. Do not microwave to reheat. It will turn to goop. Best tuna fish sandwich you will ever have. Use iceberg lettuce, toasted bread, and thin slice of tomato. Yum!

Provided by JBrown

Categories     Appetizers and Snacks     Antipasto Recipes

Time 15m

Yield 8

Number Of Ingredients 6

3 (4.5 ounce) cans tuna packed in olive oil, drained
½ cup unsalted butter at room temperature
3 tablespoons capers, drained
1 tablespoon chopped Italian flat-leaf parsley
1 teaspoon lemon juice
salt and ground black pepper to taste

Steps:

  • Blend tuna, butter, capers, parsley, lemon juice, salt, and pepper in a food processor until smooth.

Nutrition Facts : Calories 158.4 calories, Carbohydrate 0.3 g, Cholesterol 44.9 mg, Fat 11.9 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 7.4 g, Sodium 121.4 mg

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 DIP WITH LEMON AND CAPERS



Tuna Dip with Lemon and Capers image

Categories     Condiment/Spread     Appetizer     No-Cook     Quick & Easy     Lemon     Tuna     Tofu     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 8

two 6-ounce cans solid white tuna packed in oil, drained well
a 10 1/4-ounce package soft tofu, drained
3 scallions, minced
1 carrot, shredded fine
2 tablespoons minced fresh parsley leaves
2 tablespoons drained capers, chopped
3 tablespoons fresh lemon juice
Accompaniment: crackers or assorted crudités

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 ALFREDO



Tuna Alfredo image

A jar of Alfredo sauce makes this easy dinner come together fast. Give it a burst of color and flavor with chopped fresh parsley and freshly ground black pepper.

Provided by EatAndRun

Categories     Seafood Pasta

Time 25m

Yield 6

Number Of Ingredients 7

1 (12 ounce) package dry fettuccine pasta
1 (15 ounce) jar Alfredo sauce
3 tablespoons lemon juice
1 tablespoon drained capers
½ teaspoon lemon zest
½ teaspoon ground black pepper
2 (5 ounce) cans tuna, drained and flaked

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 45.5 g, Cholesterol 28.6 mg, Fat 21.9 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 8.3 g, Sodium 732.7 mg

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

VEAL, TUNA AND CAPER SANDWICH



Veal, Tuna and Caper Sandwich image

Provided by Jonathan Reynolds

Categories     lunch, main course

Time P2DT6h30m

Yield 8 to 10 servings

Number Of Ingredients 12

12-pound boneless veal loin roast, tied at 1/4-inch intervals
Olive oil
Kosher salt and freshly ground pepper
2 egg yolks
2 cups olive oil
6 tablespoons fresh lemon juice
16-ounce can tuna packed in olive oil, drained
3 anchovy fillets
2 tablespoons drained capers
Kosher salt and freshly ground pepper to taste
16 to 20 slices good soft white sandwich bread (like Pepperidge Farm)
2 ripe tomatoes, very thinly sliced and drained on paper towels

Steps:

  • Preheat oven to 350 degrees. Rub veal with oil and sprinkle with salt and pepper. Sear loin on all sides over medium heat until browned, about 5 minutes in all. Roast until medium well, about 1 hour, or until internal temperature registers 140 degrees. Let sit at room temperature until cool, then cover and refrigerate until cold and firm, about 6 hours. Slice into 1/8-inch slices, removing strings as you slice.
  • In a food processor, pulse the yolks to blend. With the machine running add 1/2 cup of oil in a steady, slow stream and add 2 tablespoons of lemon juice. Keep processing while pouring in 1 cup more oil, then the tuna, in chunks, then anchovies, capers and remaining lemon juice, and then the remaining oil. Season well with salt and pepper.
  • Spread just enough of the tuna sauce over the bottom of a nonreactive loaf pan to cover. Top with a layer of veal and cover with a thin layer of tuna sauce. Repeat until all the veal and sauce are used. Cover and refrigerate 6 to 48 hours.
  • To assemble: Spread sauce on one side of all the bread slices. Cover half the slices with the veal, scraping off most of the sauce from the meat. Top with tomatoes and remaining bread, spread sides down. Cut off crusts and cut sandwiches in half.

DRUNKEN TUNA DIP OR SANDWICH SPREAD



Drunken Tuna Dip or Sandwich Spread image

I adopted this from the Recipezaar account and updated the ingredients/instructions after making it. Updated again to add capers to ingredients. Serve as a spread for sandwiches or with crackers, veggies, bread cubes, and/or cheese sticks as a dip.

Provided by flower7

Categories     Tuna

Time 15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 10

8 ounces cream cheese, softened
2 1/2 teaspoons brandy
1 teaspoon lemon juice or 1 teaspoon lime juice
1/4 teaspoon hot sauce, to taste
1/4 teaspoon salt
1/4 cup sour cream
1/4 cup mayonnaise
2 (6 ounce) cans albacore tuna in water, drained & flaked
2 whole green onions, minced
4 teaspoons capers, drained

Steps:

  • Beat (with a mixer or by hand) the cream cheese, brandy, lemon juice, hot sauce and salt to a smooth and creamy consistency.
  • Blend in the sour cream and mayonnaise.
  • Mix in the tuna, green onion, and capers and blend until almost smooth.
  • May be served at room temperature or chilled.

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