Tuna With Capers, Olives and Lemon

1 Garlic clove, finely minced
Juice of half a lemon, plus more to taste
5 tbs Extra virgin olive oil, plus 4 more tablespoons if serving as dip
20 oz Canned tuna, preferably packed in olive oil, drained
1/4 cup Chopped red onion
1/4 cup Chopped black olives
2 tbs Capers
2 tbs Minced parsley or basil
Salt to taste
Buttered toast, if serving as sandwiches
10 tbs Unsalted butter, softened, if serving as dip

1. 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.

2. 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.