Tuna and Olive Dip

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!

• Ready In: 10 mins
• Yields: 1 1/2 cups

Ingredients

• 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

Directions

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