Tuna Tapenade

Recipe Ingredients

2		Garlic cloves (large)
1/2 lb	227g / 8oz	Pitted imported black olives - (1 1/2 cups
1 1/2 tablespoons	22ml	Capers - rinsed, drained
4		Anchovy filets
1		Water or oil-packed tuna - (6 oz) - drained
1 teaspoon	5ml	Fresh thyme leaves
		= (or 1/2 tspn dried thyme)
1 teaspoon	5ml	Chopped fresh rosemary
		= (or 1/2 tspn dried rosemary, crumbled)
1 teaspoon	5ml	Dijon mustard
2 tablespoons	30ml	Lemon juice
1/4 cup	59ml	Olive oil
		Freshly-ground black pepper - to taste
		Chopped fresh herbs or sprigs - for garnish

Recipe Instructions

If the anchovies are salt-packed, soak them for about 5 minutes in water and drain.

Turn on a food processor and drop in the garlic. When it is chopped, turn off the machine and scrape down the sides.

Add the olives, capers, anchovies, tuna, thyme, rosemary and mustard. Blend together until fairly smooth.

Add the lemon juice, olive oil and a generous grinding of pepper and continue to blend until you have a smooth paste.

Scrape into an attractive serving bowl and garnish with herbs. Refrigerate 2 hours until ready to serve.

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.

Source:
The Los Angeles Times, 08-08-2001

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