Name: Tapenade Sans Anchovies
Yield: 1 cup
Ingredients: Juice of ½ lemon; 3 tablespoons extra virgin olive oil; 1 can (3¼ ounces) tuna packed in oil, drained; 1 tablespoon minced garlic; 1 tablespoon capers, drained; 1 cup pitted Niçoise or other black imported olives

Preparation info

1 cup

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We’ve made a less salty tapenade by eliminating the intense flavor of anchovies. Serve on toasted crostini alongside summer ripe tomatoes or mix with a bit of Light Lemon Mayonnaise and spread over thin slices of cold roasted veal.

Ingredients

1 cup pitted Niçoise or other black imported olives
1 tablespoon minced garlic
1</

Starter
Pescatarian
Summer
Gluten-free

Method

Combine the olives, garlic, and capers in a food processor, and process to form a paste. With the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. Then add the tuna and lemon juice, and continue processing until smooth.

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Ingredients

Method

Part of