Tuna Caper Dip

Few things in life are better than coming home from a loooooooong day of work at the office, cracking open a can of tuna and in 10 minutes or less having what can pass as a reasonably presentable supper.  In this case, this is the latest in our Friday Night Lights series of suppers, wherein we are using up all the delicious appetizer recipes I have collected by making them for light Friday night suppers, since there is no way I am actually going to have enough parties in my lifetime to use them all up.

So here's the deal on this one: you have to use a can of tuna packed in oil.  Yes, you do.  You drain most of the oil off, but you need the rest of it to make this delicious dip sing and dance the way you want it to.  Stir in some sour cream (use the low-fat kind to make yourself feel better about the tuna packed in oil) along with some fresh lemon juice, some chopped parsley, some capers and a couple of chopped anchovies.  Salt and pepper, and you are THERE.  We scooped it up with some endive pieces and some pita chips, and the world was just right.

And to think all this happiness started with a can of tuna!

Tuna Caper Dip, from Everyday Food

• 1 can (5 ounces) tuna packed in oil, drained
• 1/3 cup sour cream
• 1/4 cup chopped fresh parsley leaves
• 2 teaspoon capers, rinsed, drained, and chopped
• 2 anchovies, chopped
• 1 teaspoon fresh lemon juice
• Pinch of red-pepper flakes
• Coarse salt and ground pepper

In a medium bowl, mix together tuna, sour cream, parsley, capers, anchovies, lemon juice, and red-pepper flakes. Season with salt and pepper, serve with endive leaves, pita chips or whatever else catches your fancy!

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