TUNA TAPENADE
Plan to use this to make deviled eggs as suggested in the New York Times article this recipe was found. Will make for a luxurious lunch with some breadsticks & crispy vegies sticks. This recipe will keep for three or four days in the refrigerator per the article. Place it in a bowl and cover with a film of olive oil and plastic wrap before refrigerating.
Provided by Busters friend
Categories Lunch/Snacks
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Make sure that there are no pits mixed in with your olives.
- Turn on a food processor fitted with a 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 and optional anchovies. 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 : Calories 395.6, Fat 21.2, SaturatedFat 3.4, Cholesterol 24.5, Sodium 1625.2, Carbohydrate 11, Fiber 4, Sugar 0.8, Protein 41.4
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