Best 11 Tuna And Caper Bites Recipes

TUNA WITH CAPERS, OLIVES AND LEMON

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.

TUNA AND CAPER BITES

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.

TUNA CAPER CROSTINI

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.

PASTA WITH TUNA, CAPERS AND SCALLIONS

Steps:

• In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
• In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
• Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.

GRILLED TUNA WITH LEMON CAPER BUTTER

Steps:

• Mix together butter, 2 tablespoons lemon juice, lemon zest, mustard and capers. Set aside.
• Prepare hot grill. Brush tuna steaks with oil. Drizzle remaining lemon juice over fish.
• Place steaks on oiled grill. Grill, turning once, until firm and opaque at center; 10-12 minutes.
• Remove from heat and top each steak with 1 tablespoon lemon-caper butter.

SEARED TUNA STEAKS WITH CAPER BUTTER

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.

SPAGHETTI, TUNA AND CAPERS

Steps:

• Drain oil from tuna and place in a heavy based frypan.
• Add diced onion and saute until soft and clear.
• Meanwhile, in a large pot, boil salted water and cook spaghetti.
• Dice tomatoes and add to pan.
• Stir the mixture over low heat.
• Add salt and peppercorns to taste.
• Add tuna to mixture and stir.
• Drain spaghetti.
• Add capers to mixture.
• Place spaghetti on warm plates.
• Place tuna mixture over top of spaghetti.
• Sprinkle parmesan cheese.
• Garnish with a few basil leaves.
• The secret of success is to work quickly and make sure that the mixture is not overcooked.
• As a variation, olive oil can be substituted with butter.
• Fettucine can be used instead of spaghetti.

TUNA, LEMON, AND CAPER SAUCE

Steps:

• Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
• Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill.
• Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.

TUNA AND CAPER DIP

Steps:

• In a medium bowl, mix together tuna, sour cream, parsley, capers, anchovies, lemon juice, and red-pepper flakes. Season with salt and pepper.

TUNA, CAPER & CHILLI SPAGHETTI

Steps:

• Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.
• Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.
• Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don't stir too vigorously - you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.

SPAGHETTI WITH TUNA AND CAPERS

Steps:

• Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
• Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.