Makes about 1 3/4 cups
Make-Ahead: The spread can be prepared up to 2 days ahead.

This is another spread that I can usually make without a trip to the grocery store for special ingredients, so it gets a workout. My pantry is always stocked with canned tuna, capers, and anchovy paste. Try to make this with flavorful imported Italian tuna packed in olive oil, although you'll find that American brands in vegetable oil or even water will work.

Two 7-ounce cans tuna in olive oil, drained
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon anchovy paste
1 garlic clove, crushed through a press
3 tablespoons nonpareil capers, drained and rinsed
2 tablespoons chopped fresh parsley, for more for garnish
Salt and freshly ground black pepper, to taste

1. Pulse the tuna, mayonnaise, lemon juice, and anchovy paste in a food processor fitted with the metal blade until smooth. Add the capers and parsley and pulse until combined. Season with salt and pepper to taste.
2. Transfer to a medium bowl and cover with plastic wrap. Refrigerate until chilled, at least 2 hours or up to 2 days.
3. Just before serving, garnish with chopped parsley. Serve chilled.

What to Spread
Fresh baguette slices
Crostini
Flatbread crisps
Cherry tomatoes
Cucumber slices