Tuna (Or Sardine) and Olive Paste |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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By Patricia Wells and from the Provence Cookbook. 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:
1. In the bowl of a food processor or blender, combine all the ingredients.
2. Process to form a thick paste, adding additional oil if necessary to form a smooth puree.
3. Taste for seasoning.
4. The spread can be stored, covered and refrigerated, for up to 1 week.
5. 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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