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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups firmly packed drained niçoise olives (available at specialty foods shops and some supermarkets) or other brine-cured black olives, patted dry |
4 flat anchovy fillets |
1/4 cup drained chunk light tuna (preferably packed in oil) |
3 tablespoons drained bottled capers |
3 tablespoons extra-virgin olive oil |
Directions:
1. Crush the olives lightly with the flat side of a large knife on a cutting board, discard the pits, and in a food processor purée the olives well. Add the anchovies, the tuna, the capers, and the oil and purée the mixture well. Serve the tapenade as a spread for toasted French bread slices or thin slices of chilled daikon radish as an hors d'oeuvre.
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