Type what you have

Ingredients

• ✓ caper
• kalamata olive
• garlic
• olive oil
• tuna
• lemon

Instructions

1. 1 Combine the olives, garlic and capers in an electric food processor, and process to form a paste. With the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. Then add the tuna and lemon juice, and continue processing until smooth.

By Jerry

Ingredients

• ✓ caper
• butter
• lemon
• salt
• black pepper
• butter
• savory

Instructions

1. 1 Gather the ingredients.
2. 2 Crush capers in a small bowl with the back of a spoon.
3. 3 Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
4. 4 Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

By John Mitzewich

Ingredients

• ✓ caper
• leek
• water
• white wine
• salt
• vinaigrette

Instructions

1. 1 Chop off the root and dark green ends off the leek. Keep only the whites and light green center. Slice leek in half lengthwise, then slice each half lengthwise into quarters.
2. 2 Pour water into a saucepan. Add white wine and salt, and bring to a simmer over medium heat.
3. 3 Add leeks to the hot liquid and reduce heat to medium-low. Cover saucepan and simmer until leeks are fork-tender, about 15 minutes.
4. 4 Meanwhile, pour capers into a mesh strainer and run under the faucet for about 5 minutes to wash off the brine.
5. 5 Strain leeks and arrange on plates. Sprinkle with vinaigrette and capers. Serve hot.

By Brian Genest

Ingredients

• ✓ caper
• olive oil
• escarole
• lemon juice
• salt
• kalamata olive
• black pepper

Instructions

1. 1 Heat oil in a wok over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice. Add capers, salt, and olives; cook and stir for another 15 seconds. Season with black pepper to taste. Serve immediately.

By Charlie

Ingredients

• ✓ caper
• kalamata olive
• anchovy fillet
• lemon juice
• garlic
• thyme
• rosemary
• olive oil

Instructions

1. 1 Place olives, anchovies, lemon juice, capers, garlic, thyme, and rosemary into a blender. Turn the blender on; drizzle in olive oil until a thick, chunky paste is formed, about 5 seconds.

By Jim Clark

Ingredients

• ✓ caper
• mayonnaise
• onion
• dill pickle
• sweet pickle
• parsley
• lemon juice
• yellow mustard
• hot pepper sauce
• worcestershire sauce

Instructions

1. 1 Mix together mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a medium bowl until well combined. Chill in the refrigerator for flavors to meld, at least 2 hours.

By Klantz

Ingredients

• ✓ caper
• black olive
• onion
• garlic
• parsley
• parmesan cheese
• olive oil
• balsamic vinegar
• salt
• black pepper
• red bell pepper

Instructions

1. 1 Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
2. 2 Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.

By Deb S

Ingredients

• ✓ caper
• parchment paper
• tilapia fillet
• salt
• black pepper
• tomato
• garlic
• basil
• lemon juice
• butter
• white wine
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.
2. 2 Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets.
3. 3 Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
4. 4 Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

By Paula Hynick

Ingredients

• ✓ caper
• garlic
• olive oil
• bread
• tomato
• black pepper
• salt
• red onion
• green olive
• black olive
• banana pepper
• tuna
• anchovy
• egg
• basil
• white wine vinegar

Instructions

1. 1 Stir garlic into the olive oil and set aside.
2. 2 Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
3. 3 Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
4. 4 Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
5. 5 Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
6. 6 Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
7. 7 Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

By John Mitzewich

Ingredients

• ✓ caper
• tarragon leaves
• shallot
• black peppercorn
• white wine vinegar
• white wine
• water
• tarragon
• butter
• egg yolk
• tarragon vinegar
• butter
• caper-tarragon compound butter
• salt
• cayenne pepper
• black pepper

Instructions

1. 1 Place 1 cup of tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine-mesh strainer, pressing tarragon mixture to extract as much liquid as possible.
2. 2 To make the compound butter: Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle for about 1 minute. Add 1 tablespoon of cold butter. Mash and pound with a pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
3. 3 To make the Béarnaise sauce: Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

By John Mitzewich

Ingredients

• ✓ caper
• smoked salmon
• dill
• olive oil
• lemon zest
• red onion

Instructions

1. 1 Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ caper
• cauliflower
• olive oil
• butter
• garlic
• lemon pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
3. 3 Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
4. 4 Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
5. 5 Spoon brown butter over the roasted cauliflower and serve.

By France Cevallos

Ingredients

• ✓ caper
• garlic
• salt
• flat-leaf parsley
• anchovy paste
• olive oil
• white wine vinegar

Instructions

1. 1 Crush garlic and salt in a molcajete or with a mortar and pestle until garlic has a paste-like texture. Add parsley, capers, and anchovy paste; grind into garlic until mixture is coarsely ground.
2. 2 Stir oil and vinegar into parsley mixture.

By John Mitzewich

Ingredients

• ✓ caper
• everything bagel thin
• cream cheese
• tomato
• salmon

Instructions

1. 1 Split bagel thins and toast the bagel thins until lightly golden.
2. 2 Smear 2 tablespoons whipped cream cheese on each bagel. Top each bagel with a tomato slice, 1 ounce smoked salmon, and capers. Serve immediately.

By TheDailyGourmet

Ingredients

• ✓ caper
• salmon
• mayonnaise
• yogurt
• celery
• black pepper
• lettuce

Instructions

1. 1 Crumble salmon into a 1-quart bowl, removing any bones or skin.
2. 2 Mix together mayonnaise, yogurt, celery, capers, and ground black pepper in a small bowl. Add mayonnaise mixture to salmon and stir until well combined.
3. 3 Serve salmon mixture on a bed of lettuce leaves.

By jessica

Ingredients

• ✓ caper
• mayonnaise
• lemon
• dill
• granny smith apple
• sweet corn
• smoked salmon

Instructions

1. 1 Mix mayonnaise, lemon juice, dill, and capers together in a large bowl until smooth. Add apples, corn, and smoked salmon; toss gently until evenly coated. Chill before serving.

By CherryP

Ingredients

• ✓ caper
• baby bok choy
• olive oil
• water
• garlic
• ginger root
• balsamic vinegar
• lemon juice

Instructions

1. 1 Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
2. 2 Heat the olive oil in large skillet over medium heat.
3. 3 Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.

By Kara Rhodes Murphy

Ingredients

• ✓ caper
• green olive
• kalamata olive
• lemon
• coriander seed
• black pepper
• red pepper flakes
• olive oil

Instructions

1. 1 Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
2. 2 Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

By lutzflcat

Ingredients

• ✓ caper
• mayonnaise
• cornichon
• dill
• lemon
• dijon mustard
• garlic
• cayenne pepper

Instructions

1. 1 Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.

By John Mitzewich

Ingredients

• ✓ caper
• olive oil
• red onion
• tuna
• olive oil
• red pepper flakes
• spaghetti
• parsley

Instructions

1. 1 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 red pepper flakes; heat through.
2. 2 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 suggests, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
3. 3 Add cooked pasta to the pan with tuna and mix to combine. Add some of the pasta water and toss lightly until pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ caper
• cauliflower
• olive oil
• lemon
• anchovy paste
• salt
• black pepper
• parmesan cheese
• thyme

Instructions

1. 1 Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
2. 2 Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
3. 3 Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

By Exploratory Chef

Ingredients

• ✓ caper
• red bell pepper
• tuna
• parsley
• olive oil
• garlic
• salt
• black pepper
• seashell pasta

Instructions

1. 1 Cook pasta in a large pot of boiling salted water until al dente.
2. 2 In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
3. 3 Drain pasta. Toss immediately with tuna mixture.

By Christine L

Ingredients

• ✓ caper
• cashew
• water
• garlic
• lemon juice
• balsamic vinegar
• salt
• dijon mustard
• black pepper

Instructions

1. 1 Combine cashews, water, garlic, lemon juice, balsamic vinegar, capers and brine, salt, mustard, and pepper in a cup-sized high-powered blender (such as Ninja® or Vitamix®). Blend until creamy.

By TrueCanadian

Ingredients

• ✓ caper
• cream cheese
• sweet onion
• lemon
• seafood seasoning
• parsley
• worcestershire sauce
• hot pepper sauce
• tuna

Instructions

1. 1 Whip cream cheese in a bowl with an electric hand mixer. Add onion, capers, lemon zest and juice, seafood seasoning, parsley, Worcestershire, and hot sauce. Mix well. Add tuna and mix until well blended.
2. 2 Refrigerate for 2 hours, or up to overnight.

By Veronica Standeven

Ingredients

• ✓ caper
• shrimp
• crabmeat
• chili sauce
• horseradish
• hot pepper sauce
• cream cheese
• paprika

Instructions

1. 1 Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
2. 2 In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
3. 3 Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.

By Monkibonz

Ingredients

• ✓ caper
• olive oil
• garlic
• onion
• red pepper
• sun-dried tomato
• oregano
• tomato
• kalamata olive

Instructions

1. 1 In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.

By Giuseppe Morabito

Ingredients

• ✓ caper
• yogurt
• mayonnaise
• lime
• paprika
• oregano
• cumin
• dill weed
• cayenne pepper

Instructions

1. 1 Mix yogurt, mayonnaise, and lime juice in a bowl. Add paprika, capers, oregano, cumin, dill, and cayenne pepper; stir until evenly mixed.

By BigDaddyGrillMaster

Ingredients

• ✓ caper
• chicken breast
• salad dressing
• artichoke heart
• olive
• feta cheese

Instructions

1. 1 Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
3. 3 Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
4. 4 Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
5. 5 Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

By JennCD

Ingredients

• ✓ caper
• tilapia
• oil
• sun-dried tomato
• lemon juice
• sun-dried tomato
• oil
• kalamata olive

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place tilapia fillets in a baking dish; drizzle with oil and lemon juice.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes; don't overcook.
4. 4 While the fish is cooking, mix sun-dried tomatoes, olives, and capers together.
5. 5 Serve tilapia with sun-dried tomato mixture over top.

By FLAPJACK18

Ingredients

• ✓ caper
• mayonnaise
• dill pickle relish
• onion
• parsley flakes
• white sugar

Instructions

1. 1 Combine mayonnaise, 2 tablespoons relish, 1 tablespoon chopped onion, capers, parsley, and sugar in a blender until smooth.
2. 2 Transfer sauce to a bowl; stir in remaining 1 1/2 tablespoons relish and 1 tablespoon chopped onion. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

By duboo