This version of a smooth tuna salad keeps well in the refrigerator for a few days. Serve with fresh celery, radishes, carrots, and thin, crispy crackers.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Place the tuna in a blender or food processor and pulse to break it up. Turn on low speed and add the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper, one at a time, until they are thoroughly combined and the mixture is smooth. Place in a small bowl and serve with the fresh-cut vegetables or crackers on the side.
This version of a smooth tuna salad keeps well in the refrigerator for a few days.