Tuna Tapenade
By: Anonymous
Published: Sunday, February 14, 2010 - 5:20am

Ingredients




2 lrgs garlic cloves
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
cup olive oil
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.