TUNA (OR SARDINE) AND OLIVE PASTE

Tuna (Or Sardine) and Olive Paste image

Provided by evelynathens

Categories Spreads

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 7

1 cup best-quality french brine-cured black olives, pitted (such as Nyons)
2 tablespoons capers, in vinegar, drained
2 tablespoons dry red wine
2 plump garlic cloves, peeled, green germs removed, minced
1/2 teaspoon fresh ground black pepper (to taste)
1 (7 ounce) can best-quality tuna in olive oil (do not drain)
1 -2 tablespoon extra virgin olive oil, as necessary

Steps:

In the bowl of a food processor or blender, combine all the ingredients.
Process to form a thick paste, adding additional oil if necessary to form a smooth puree.
Taste for seasoning.
The spread can be stored, covered and refrigerated, for up to 1 week.
Variation: Along the same lines, prepare a more pungent sardine-based spread, or sardinade, substituting a 3 3/4 ounce can of best-quality sardines cured in olive oil for the canned tuna.

Nutrition Facts : Calories 621.6, Fat 31.5, SaturatedFat 4.8, Cholesterol 85.8, Sodium 1438.3, Carbohydrate 2.9, Fiber 0.6, Sugar 0.2, Protein 74.1