Ingredients

• 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
• ¼ cup chopped red onion
• ¼ 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

• Nutritional Information
  Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  • Nutritional analysis per serving (10 servings)

    273 calories; 25 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 228 milligrams sodium;

Preparation

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.