Tuna Tapenade

Submitted by Busters friend

"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."

 

• Ready In: 10mins
• Ingredients: 10
• Yields: 1 1/4 cups

ingredients

• 4 ounces black olives, pitted (I use Kalamata)
• 2 garlic cloves, halved
• 1 1⁄2 tablespoons capers (drained and rinsed thoroughly with cold water)
• 2 anchovy fillets (optional)
• 1 teaspoon fresh thyme leave
• 1 teaspoon fresh rosemary, chopped
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard
• 6 ounces light tuna in olive oil (not albacore)
• 1⁄2 teaspoon black pepper, freshly ground

directions

1. Make sure that there are no pits mixed in with your olives.
2. 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.