Capers are an essential aboard Thetis. The best capers I had bought were from Malta. The next best come from the island of Syros in Greece. I sometimes go there just to get a supply of capers. They keep for over a year in a jar of brine.
Here are 2 easy and quick boat recipes using capers:
1. Have some thin cutlets, pork or turkey (for low fat). These you dust with flour and saute lightly and wrap them in foils. They keep refrigerated for about 10 days. When ready saute them again and remove them from the pan. In the hot pan add a glass of balsamic vinegar, 2 tablespoons of capers, and 2 tablespoon of French mustard. Mix well and bring to a light boil. Then add the cutlets and simmer for a minute or two.
2. Boil some pasta into a mixture of 2 parts fresh water to one part sea water (assuming the sea is not polluted). In the mean time in a sauce pan saute with some olive oil a can of tuna, 2 tablespoons of capers, and two tablespoons of pitted and chopped olives. When the pasta is ready pour the sauce over it and serve with grated Parmesan cheese.