As a spread, this tuna and olive concoction can’t be beaten. Wonderful on toasted slices of French bread, or on pita. A surprising and pleasurable recipe for your next party or an afternoon snack.

Tuna Tapenade
 
Author:
Recipe type: Seafood
Serves: 8 to 10
Ingredients
  • 2 large cloves garlic
  • 1/2 pound pitted imported black olives
  • 1 1/2 Tablespoons capers; rinsed, drained
  • 4 anchovy filets
  • 1 can water or oil-packed tuna (6 ounce); drained
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried rosemary, crumbled)
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons lemon juice
  • 1/4 Cup olive oil
  • freshly-ground black pepper, to taste
  • chopped fresh herbs or sprigs; for garnish
Instructions
  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.
Notes
This recipe yields 8 to 10 servings.

Each of 10 servings: 60 calories; 507 mg sodium; 10 mg cholesterol; 5 grams fat; 1 gram saturated fat; 2 grams carbohydrates; 6 grams protein; 0.70 gram fiber.

NOTES : Martha Rose Shulman is the author of "Mediterranean Light" and "Provencal Light" (both published by William Morrow)

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.