Tuna Tapenade

Photo: flickr user current events

Ingredients

pound pitted imported black olives - (1 ½ cups

tablespoon capers rinsed, drained

4 anchovy filets

1 can water or oil-packed tuna - (6 oz) drained

1 teaspoon fresh thyme leaves

(or 1/2 tspn dried thyme)

1 teaspoon chopped fresh rosemary

(or 1/2 tspn dried rosemary, crumbled)

2 tablespoons lemon juice

Freshly-ground black pepper to taste

Chopped fresh herbs or sprigs for garnish

If the anchovies are salt-packed, soak them for about 5 minutes in water and drain.

Turn on a food processor and drop in the garlic. When it is chopped, turn off the machine and scrape down the sides.

Add the olives, capers, anchovies, tuna, thyme, rosemary and mustard. Blend together until fairly smooth.

Add the lemon juice, olive oil and a generous grinding of pepper and continue to blend until you have a smooth paste.

Scrape into an attractive serving bowl and garnish with herbs. Refrigerate 2 hours until ready to serve.

This recipe yields 8 to 10 servings.

12.0 servings

Sunday, February 14, 2010 - 5:20am

Anonymous