Simple Tapenade
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 16½-ounce can tuna
- 3anchovy fillets
- 2heaping tablespoons drained capers
- 1clove garlic, peeled and crushed
- 24pitted black Mediterranean-style olives
- ¼cup good-quality olive oil
- Juice of half a lemon
Nutritional analysis per serving (6 servings)
128 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 311 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place tuna, anchovy fillets, capers, garlic and olives in the bowl of a food processor or blender and process briefly, just to mix. With processor running, slowly pour in olive oil until well blended. Final consistency should be grainy.
- Step 2
Remove mixture from processor and place in a serving bowl. Add lemon juice to taste and mix well. Serve immediately, with crisp toast fingers or slices of crusty bread.
- May be stored, covered, in refrigerator for up to a week, but should be let warm to room temperature before serving. Tapenade could also be served as a dip before dinner.
Private Notes
Comments
This is delicious. In place of lemon juice, I use red wine vinegar which adds a great depth of flavor that marries perfect with the Kalamata's that I choose to use. Adding a dash of cayenne also adds yet another layer of flavor and rounds out perfectly among all the other ingredients.This is a lovely and delicious tapenade on toast points, crostini, mini croissants, and as a dip. I have even tossed this with pasta for a Puttanesca-style dish (add a bit more oil for fluidity).....wonderful!
Modifications to a few ingredients: 4 oz (drained) tuna in oil, 2 cloves garlic, 6 oz Kalamata olives drained, pinch of cayenne.
2 garlic cloves 4oz (drained) can of tuna) whole jar of drained black olives 1 tablespoon capers
This is delicious. In place of lemon juice, I use red wine vinegar which adds a great depth of flavor that marries perfect with the Kalamata's that I choose to use. Adding a dash of cayenne also adds yet another layer of flavor and rounds out perfectly among all the other ingredients.This is a lovely and delicious tapenade on toast points, crostini, mini croissants, and as a dip. I have even tossed this with pasta for a Puttanesca-style dish (add a bit more oil for fluidity).....wonderful!
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