TUNA AND OLIVE DIP

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Tuna and Olive Dip image

I found this in a magazine in a camp ground kitchen. I'm saving it here to make when I get home to the land of food processors!

Provided by JustJanS

Categories     Tuna

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

1 cup green olives, pitted
2 tablespoons salted baby capers, rinsed and drained
2 garlic cloves, roughtly chopped
1 teaspoon grated lemon zest
185 g tuna in vegetable oil (do not drain)
2 tablespoons chopped flat leaf parsley
extra virgin olive oil
toasted crostini or sliced baguette, to serve

Steps:

  • Place the first 6 ingredients in a food processor and process until smoothe, adding a little EVOO if necessary.
  • Season to taste with freshly ground black pepper and serve with the toasted crostini or baguette.

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