I’ve been making tapenade — a kind of Provençal gentleman’s relish — with tuna as well as the requisite capers, anchovies and olives for years. The Provençaux argue about whether this is correct, but it tastes so good so who cares? its a treat to have a bowl of it in the fridge for snacking on.
Ingredients
- Tuna in Olive Oil 1 x 200 g tin, drained
- Anchovies in Olive Oil 2 x 55 g tins
- Black Olives 150 g drained weight, pitted
- Juice of ½ Lemon
- Garlic 2 cloves, crushed
- Extra Virgin Olive Oil 50 ml
- Brandy 1 Tbs
- Thyme Leaves of 2 sprigs
- Parsley chopped, 2 Tbs
Make It
- Put all the ingredients in a food processor and blend. Use the pulse button if you want a coarse puree.
