Tuna Tapenade

Name: Tuna Tapenade
Total time: 10 min
Yield: Makes about 1 1/4 cups
Ingredients: 1/4 pound imported black olives, pitted; 2 garlic cloves, halved, green shoots removed; 1 1/2 tablespoons capers, drained and rinsed thoroughly with cold waterrinsed; 2-4 anchovy fillets (optional); 1 teaspoon fresh thyme leaves; 1 teaspoon chopped fresh rosemary; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon Dijon mustard; 1 can olive-oil packed light (not albacore) tuna; Freshly ground pepper

By Martha Rose Shulman

Total Time: 10 minutes, plus refrigeration
Rating: 4(35)
Comments: Read comments

This is a wonderful version of tapenade, the Provençal olive paste. Serve it with croutons or raw vegetables, or use it as a filling for deviled eggs. Mash the hard-cooked yolks with the tapenade and spoon or pipe into the hard-cooked whites.

Featured in: Tuna Tapenade

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Makes about 1¼ cups

¼pound imported black olives, pitted
2garlic cloves, halved, green shoots removed
1½tablespoons capers, drained and rinsed thoroughly with cold waterrinsed
2-4 anchovy fillets (optional)
1teaspoon fresh thyme leaves
1teaspoon chopped fresh rosemary
2tablespoons freshly squeezed lemon juice
1teaspoon Dijon mustard
1can olive-oil packed light (not albacore) tuna
Freshly ground pepper

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Make sure that there are no pits mixed in with your olives.
Step 2
Turn on a food processor fitted with the steel blade and drop in the garlic. When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl. Add the remaining ingredients except the tuna and puree to a smooth paste. Scrape down the sides of the bowl and add the tuna. Process until you have a smooth paste. Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.