Vegetable Sticks and Tuna Dip
For the tuna dip: Drain the tuna and place in a bowl. Puree the tuna with 2 tablespoons of the capers and the yogurt until smooth.
Rinse the lemon under hot water, wipe dry and grate zest. Squeeze juice into a bowl. Stir the lemon zest and 2 tablespoons of the lemon juice into the tuna mixture. Season with the paprika, and salt and pepper to taste. Stir in the remaining capers and the parsley.
For the vegetable sticks: Rinse the carrots, endives, celery and zucchini. Peel the carrots and cut into sticks. Separate the endive leaves. Cut the celery and zucchini into sticks.
For serving: Serve the vegetable sticks with the tuna dip.