Crumble the tuna on top. Add red onion slices, mozzarella slices and capers. Spread the rest of the tomato sauce on the other half of the panini bread and close the sandwich. Cook for 5 minutes in ...

Add the capers to the pan along with the lemon zest and juice. Finally, gently stir through the tuna, trying to keep nice chunks of fish. Season with salt and pepper as required. To serve ...

Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes. Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside. Heat the ...

Simmer, stirring occasionally, until juices thicken slightly, 15-20 minutes. Stir tuna, capers and lemon zest into the sauce. Add drained spaghetti and a generous drizzle of olive oil, and toss ...

Lay the tuna slices over the seasoned olive oil. Combine the lemon juice, lemon zest, caper brine, and chiles in a small bowl. Spoon the mixture evenly over each slice of tuna. Drizzle the top of ...

Stir in the tuna, onion, olives and capers. Divide the tuna mixture between 4 bread slices. Top with the lettuce and remaining bread slices. Tip: This recipe can be halved to make 2 servings.

Stir in the baby marrow and cook for a further 2 minutes. 3 Mix the baby marrow mixture with the tuna, half the parsley, lemon juice and capers. Add the pasta and reserved liquid and toss until well ...

Cut the tuna into cubes approx. 1cm thick. Put all of the ingredients for the pesto sauce into a liquidizer and blend finely. Sear the tuna briefly in olive oil. The fish should remain rosy pink ...