Not Your Mother's Mayonnaise-laden Tuna Salad
Courtesy of Melissa Clark, NYT Cooking: Tuna with Capers, Olives and Lemon
1 garlic clove, finely minced
Juice of half a lemon, plus more to taste
5 Tbsp Le Ferre Autentico extra virgin olive oil plus 4 more Tbsp if serving as dip
20 oz canned tuna, preferably packed in olive oil, drained
¼ cup chopped red onion
¼ cup chopped Taggasica Olives
2 Tbsp Marino Wild-Harvested Salted Capers rinsed and coarsely chopped.
2 Tbsp parsley or basil
½ Tsp Controne hot pepper
Piran Fior di Sale to taste
Buttered toast, if serving as sandwiches
10 Tbsp unsalted butter, softened, if serving as dip
In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 Tbsp of EVOO. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
Serve on buttered toast for sandwiches (be sure to top off with a round of ripe tomato or slivers of avocado and another slice of toast) or make into a dip.
For 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 Tbsp EVOO. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.