Saturday, 8 March 2014


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.

No comments:

Post a Comment