Tuna (Or Sardine) and Olive Paste

By Patricia Wells and from the Provence Cookbook.

• Ready In: 5 mins
• Yields: 1 1/2 cups

Ingredients

• 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

Directions

1. In the bowl of a food processor or blender, combine all the ingredients.
2. Process to form a thick paste, adding additional oil if necessary to form a smooth puree.
3. Taste for seasoning.
4. The spread can be stored, covered and refrigerated, for up to 1 week.
5. 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.