Tapenade is traditionally made with anchovies but in this recipe I have used tuna. You can serve it with boiled eggs, bread and crudités.
350 g black olive with stones, get the type of olives preserved in oil
150 g tinned tuna in oil
1 tablespoon capers
2 tablespoons olive oil
Juice of 1/2 lemon
How to go about it
Stone the olives and place in a blender with the capers and blend for a few seconds, it should be coarsely blended, not puréed. Put in a bowl and mix in the tuna, lemon, oil and pepper. Chill before serving.