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This version of a smooth tuna salad keeps well in the refrigerator for a few days. Serve with fresh celery, radishes, carrots, and thin, crispy crackers. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

• 1 7-ounce can tuna, preferably packed in olive oil, drained
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice (about 2 small lemons)
• 3/4 cup chopped onion
• 3/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon minced garlic
• 1 tablespoon capers, washed and drained
• 1/2 teaspoon coarse salt
• 1/8 teaspoon freshly ground black pepper
• Fresh-cut vegetables, or crackers, for serving

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