TUNA TAPENADE

Tuna Tapenade image

This is a wonderful version of tapenade, the Provençal olive paste. Serve it with croutons or raw vegetables, or use it as a filling for deviled eggs. Mash the hard-cooked yolks with the tapenade and spoon or pipe into the hard-cooked whites.

Provided by Martha Rose Shulman

Time 10m

Yield Makes about 1 1/4 cups

Number Of Ingredients 10

Ingredients

1/4 pound imported black olives, pitted
2 garlic cloves, halved, green shoots removed
1 1/2 tablespoons capers, drained and rinsed thoroughly with cold waterrinsed
2-4 anchovy fillets (optional)
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 can olive-oil packed light (not albacore) tuna
Freshly ground pepper

Steps:

Make sure that there are no pits mixed in with your olives.
Turn on a food processor fitted with the steel blade and drop in the garlic. When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl. Add the remaining ingredients except the tuna and puree to a smooth paste. Scrape down the sides of the bowl and add the tuna. Process until you have a smooth paste. Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 762 milligrams, Sugar 0 grams, TransFat 0 grams