Tuna Dip With Lemon And Capers Recipes
LEMONY TUNA, TOMATO & CAPER ONE-POT PASTA
Give student staple tuna pasta a boost with capers, mascarpone, lemon zest and parmesan for a more sophisticated take on a budget-friendly midweek meal
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Pasta
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent. Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked.
- Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a generous grind of black pepper. Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls.
Nutrition Facts : Calories 672 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 1.5 milligram of sodium
TUNA WITH CAPERS, OLIVES AND LEMON
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
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
EASY TUNA DIP
My Delicious and Easy Tuna Dip is creamy, full of flavour and takes just minutes to prepare! When a homemade dip is this simple and tasty, there is no need for a shop-bought dip. In fact, it will likely be quicker to make it from store cupboard ingredients than go to the store.
Provided by Alexandra
Categories Appetiser Dip Snack Starter
Time 10m
Number Of Ingredients 8
Steps:
- Drain your tuna of any excess oil.
- Zest the lemon. Chop the parsley and spring onion.
- Place all of the ingredients into a small blender, and blend until the dip has reached a smooth consistency.Check that the seasoning is to your taste. Add salt and freshly ground black pepper if necessary.
- Serve the dip, spread in a shallow bowl with a garnish of parsley, spring/green onion top, capers or lemon zest. (Or all of the above!)
Nutrition Facts : Calories 222 kcal, Carbohydrate 1 g, Protein 14 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 285 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 15 g, ServingSize 1 serving
TUNA AND CAPER DIP
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
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 WITH CAPERS, OLIVES AND LEMON
Steps:
- 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.
PASTA WITH GARLIC, LEMON, CAPERS, AND TUNA
Steps:
- In a skillet large enough to hold the pasta, heat the oil, 1 1/2 teaspoons of the garlic, the red chile pepper flakes, and capers over medium heat until fragrant (but not browned), about 1 minute.
- Add the wine and bring to barely a simmer; cook for 1 minute.
- Add the tuna and salt to taste and sauté over low heat for 1 minute.
- Toss the tuna-caper mixture with the remaining 1 1/2 teaspoons of minced garlic, the parsley, lemon zest, butter, cooked pasta, and as much of the reserved pasta cooking water as needed to form a creamy sauce that coats the pasta. Season with freshly ground black pepper and serve immediately.
Nutrition Facts : Calories 363 kcal, Carbohydrate 25 g, Cholesterol 25 mg, Fiber 2 g, Protein 21 g, SaturatedFat 6 g, Sodium 438 mg, Sugar 1 g, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
TUNA DIP WITH LEMON AND CAPERS
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
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.
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5/5 (1)Total Time 1 hr 15 minsCategory Main Course, Main DishesCalories 191 per serving
- Add the eggs, tuna, and ricotta to a food processor and blitz until smooth. Mix in the capers, lemon zest, parmesan, parsley, basil and a pinch of salt and pepper.
- Using wet hands form the tuna mixture into little bite-sized balls and set aside on a plate. Place the tuna balls in the fridge for at least one hour.
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- Season both sides of the fish with salt. Heat 2 tablespoons of olive oil in a large saucepan over medium high heat. Place the tuna steaks in the hot fry pan and cook 1 to 4 minutes on each side, depending on desired doneness (Tuna will become dry if cooked well-done and is best cooked rare to medium). Set tuna steaks aside when finished cooking.
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- To begin with, remove your tuna steaks from the fridge cut into a large cube and allow to come to room temperature.
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- Light the grill or heat the broiler. In a small glass or stainless-steel bowl, mash the capers with a fork. Stir in the lemon juice, parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and then 6 tablespoons of the oil.
- Coat the tuna with the remaining 2 tablespoons oil. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Grill or broil the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. Serve the tuna topped with the sauce.
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