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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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I found this in a magazine in a camp ground kitchen. I'm saving it here to make when I get home to the land of food processors! Ingredients:
1 cup green olives, pitted |
2 tablespoons salted baby capers, rinsed and drained |
2 garlic cloves, roughtly chopped |
1 teaspoon grated lemon zest |
185 g tuna in vegetable oil (do not drain) |
2 tablespoons chopped flat leaf parsley |
extra virgin olive oil |
toasted crostini or sliced baguette, to serve |
Directions:
1. Place the first 6 ingredients in a food processor and process until smoothe, adding a little EVOO if necessary.
2. Season to taste with freshly ground black pepper and serve with the toasted crostini or baguette.
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