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Tuna Tapenade Recipe - Cooking Index

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Tuna Tapenade

Type: Fish
Courses: Starters and appetizers
Serves: 10 people

Recipe Ingredients

2   Garlic cloves (large)
1/2 lb 227g / 8ozPitted imported black olives - (1 1/2 cups
1 1/2 tablespoons 22mlCapers - rinsed, drained
4   Anchovy filets
1   Water or oil-packed tuna - (6 oz) - drained
1 teaspoon 5mlFresh thyme leaves
  = (or 1/2 tspn dried thyme)
1 teaspoon 5mlChopped fresh rosemary
  = (or 1/2 tspn dried rosemary, crumbled)
1 teaspoon 5mlDijon mustard
2 tablespoons 30mlLemon juice
1/4 cup 59mlOlive 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.

The Los Angeles Times, 08-08-2001


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