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Ingredients:

350 g spaghetti
12 jumbo shrimp
12 mussels
2 tbsp oil
1 butter stick
1/2 jar capers
Herbs, salt and pepper to taste (thyme, parsley, rosemary)

Preparing:

Cook pasta in salted water.
Drain and reserve.

Skip mussels and shrimp in butter and oil.
Add herbs, salt and pepper.
Serve the pasta with seafood and capers.

Ingredients:

115 g canned tuna, drained
4 plum tomatoes, halved and seeded
4 tbsp olive oil
2 tbsp sun-dried tomato paste
2 tbsp capers, rinsed
2 tsp lemon juice
2 egg yolks
Finely grated rind of 1 lemon
Salt and pepper

Preparing:

Divide the sun-dried tomato paste among the tomato halves and spread around the inside of the skin.
Roast on a baking tray in oven at 200ºC (400ºF) for 15 minutes and leave to cool.

Process the egg yolks with lemon juice and rind until smooth.
Add the olive oil and process until it thickens.

Add tuna and capers to the previous mixture and season with salt and pepper.
Spoon the tuna mayonnaise into the tomato shells, return to the oven for 5 minutes and serve.

Ingredients:

5 ounces smoked salmon sliced
1 cup basil leaves
1/2 cup sliced onion
24 slices of bread
3 tbsp capers
1 tbsp lemon juice
1 avocado
Pepper

Preparing:

Preheat the oven.
Bake the slices of bread for 1 minute per side.

Mix avocados with the lemon juice and capers.
Spread the mixture on toasts.
Put over salmon, basil, onion and pepper.

Ingredients:

250 g smoked salmon
200 g capers
200 g cream cheese
1 chopped onion
Salt and pepper
Crépe prepare mix plus the ingredients require.

Preparing:

Make the crèpes according to the instructions.

Mix all ingredients until it forms a paste.
Fill the crèpes with the paste and cut by the diagonal.