This recipe is from the food network that I got one day from "The Kitchen". It has become one of my all time favorites. I serve it on Ak-Mak crackers because they are one of the few crackers that do not contain soy-lecithin. I bought my Tuna from a fish market by the Oregon coast. They had it in a larger can that had been packed fresh. It is amazing. Try to use the best Tuna you can find. Make sure it is not packed in soy oil.
4 ounces premium tuna
2 tablespoons chopped capers
2 tablespoons chopped toasted walnuts
1 tablespoon of chopped red onion (This is an ingredient I added)
2 teaspoons olive oil
1 tablespoon red wine vinegar
1 teaspoon finely minced nicoise olives ( I have used black olives)
1 teaspoon finely minced fresh parsley
1/2 teaspoon lemon juice (I have used lime juice also)
Sea Salt and freshly cracked black pepper
Crackers of choice
Combine the tuna, capers, celery,onion, walnuts, olive oil, vinegar, olives parsley and lemon or lime juice in a medium bowl and season with salt and pepper. Top the crackers with tuna mixture and serve. The mixture does not stick together because there is no mayonnaise. Use a spoon to pile the mixture high on the cracker and enjoy.