Are you looking for a quick and easy appetizer that's sure to impress your guests? Look no further than these Tuna and Caper Bites! Made with simple and affordable ingredients like canned tuna, capers, mayonnaise, and seasonings, these delightful bites are a breeze to prepare and can be ready in just 15 minutes. Perfect for parties, potlucks, or as a light lunch or snack, these tuna bites offer a delicious combination of flavors and textures that will tantalize your taste buds.
In this article, we'll provide you with two irresistible recipes for Tuna and Caper Bites: a classic version and a spicy version. The classic recipe features a creamy and tangy filling made with tuna, capers, mayonnaise, celery, and onion, while the spicy version adds a delightful kick with the addition of Sriracha or cayenne pepper. Both recipes are incredibly versatile and can be customized to your liking by adding your favorite herbs, spices, or vegetables.
Whether you're a seasoned chef or a beginner in the kitchen, these Tuna and Caper Bites are sure to become a favorite. So gather your ingredients, preheat your oven, and let's get started on creating these delectable treats!
SPAGHETTI WITH TUNA AND CAPERS
With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!
Provided by Kim's Cooking Now
Time 25m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g
TUNA CAPER CROSTINI
Provided by Dave Lieberman
Categories appetizer
Time 25m
Yield about 30 toasts
Number Of Ingredients 8
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.
MEDITERRANEAN TUNA BITES
Are you ready for a light, high-protein, tuna snack? No mayo in this one--just fresh flavors with a tasty vinaigrette.
Provided by lutzflcat
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 20m
Yield 4
Number Of Ingredients 15
Steps:
- Stir Dijon mustard, lime juice, lime zest, and sugar together in a bowl. Gradually whisk in olive oil; whisk until dressing thickens slightly. Stir in the salt and pepper.
- Place the tuna in a bowl. Lightly fold in tomatoes, red onion, cucumber, parsley, and capers.
- Drizzle dressing over the tuna mixture. Stir gently, trying not to break the tuna into small pieces.
- Place a spoonful of tuna onto a pretzel crisp, top with 2 olive slices, and sprinkle with some crumbled feta cheese.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 7 g, Cholesterol 11.5 mg, Fat 9.5 g, Fiber 0.5 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 316.8 mg, Sugar 1 g
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 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
SEARED TUNA STEAKS WITH CAPER BUTTER
This Mediterranean dish is perfect for warm summer nights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
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.
PASTA WITH TUNA, CAPERS AND SCALLIONS
There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family's household favorites. I like it with a long, thin, twirlable pasta - spaghetti, linguine or bucatini - but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains).
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
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.
Tips:
- Use good quality canned tuna, packed in olive oil or water. Avoid tuna packed in brine, as it can be too salty.
- For a flakier texture, use canned tuna that has been packed in water. For a richer flavor, use tuna packed in olive oil.
- If you are using fresh tuna, cook it until it is just cooked through, about 3-4 minutes per side for a 1-inch thick steak.
- Capers add a salty, briny flavor to the tuna bites. If you don't like capers, you can substitute chopped olives or pickles.
- Serve the tuna bites immediately, or chill them for later. They can also be frozen for up to 2 months.
Conclusion:
Tuna and caper bites are a quick and easy appetizer or snack that can be enjoyed by people of all ages. They are also a great way to use up leftover tuna. With just a few simple ingredients, you can make a delicious and satisfying dish that is sure to please everyone. Whether you are serving them at a party or enjoying them as a snack at home, tuna and caper bites are a surefire hit.
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