Tuna with Capers, Olives and Lemon

• 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

1. In a large bowl, mash garlic with the back of a spoon.
2. Whisk in the lemon juice and 5 tablespoons of olive oil.
3. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
4. 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.
5. With the motor of the processor running, slowly add the additional 4 tablespoons oil.
6. Taste and add more salt or lemon juice if needed.
7. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

garlic, extra virgin olive oil, tuna, red onion, black olives, capers, parsley, salt, sandwiches, unsalted butter

Taken from cooking.nytimes.com/recipes/1013351 (may not work)