Tuna Tapenade

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)
1 teaspoon Dijon mustard
2 tablespoons lemon juice
Freshly-ground black pepper to taste
Chopped fresh herbs or sprigs for garnish

Preparation

1
If the anchovies are salt-packed, soak them for about 5 minutes in water and drain.
2
Turn on a food processor and drop in the garlic. When it is chopped, turn off the machine and scrape down the sides.
3
Add the olives, capers, anchovies, tuna, thyme, rosemary and mustard. Blend together until fairly smooth.
4
Add the lemon juice, olive oil and a generous grinding of pepper and continue to blend until you have a smooth paste.
5
Scrape into an attractive serving bowl and garnish with herbs. Refrigerate 2 hours until ready to serve.
6
This recipe yields 8 to 10 servings.

Tools

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Yield:

12.0 servings

Added:

Sunday, February 14, 2010 - 5:20am

Creator:

Anonymous

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