Tuna (Or Sardine) and Olive Paste
- Ready In:
- 5mins
- Ingredients:
- 7
- 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
- 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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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.