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Tuna (Or Sardine) and Olive Paste

By Patricia Wells and from the Provence Cookbook.

Ready In:
5mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@evelynathens
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@evelynathens
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"By Patricia Wells and from the Provence Cookbook."
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  1. Sharon123
    Yummo! I used tuna. I forgot and used tuna in water, which I draiined and added a little extra olive oil. Loved the flavor! I had this on pumpernickel toast. thank you!
    Reply
  2. evelynathens
    By Patricia Wells and from the Provence Cookbook.
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