Ingredients
2 T capers
2 cans of tuna (5 oz each) oil packed and drained
zest of one lemon
juice of one lemon
1/4 t salt and pepper, each
2 T olive oil
1- 1 1/2 t dill (dried, to taste)
1/2 C pitted kalamata olives
Preparation
put all ingredients (less tuna) in a food processor or blender and create marinade then mix to coat in a bowl with the tuna. If grilling, brush olive oil on the outside of two slices of sourdough or whole wheat bread, pile with a generous helping of the tuna mix and grill until desired. The tuna mix would also go lovely with crackers or chips as an appetizer dip. Keeps just lovely in the fridge for leftovers.
