TUNA TAPENADE
This is a wonderful version of tapenade, the Provençal olive paste. Serve it with croutons or raw vegetables, or use it as a filling for deviled eggs. Mash the hard-cooked yolks with the tapenade and spoon or pipe into the hard-cooked whites.
Provided by Martha Rose Shulman
Time 10m
Yield Makes about 1 1/4 cups
Number Of Ingredients 10
Steps:
- Make sure that there are no pits mixed in with your olives.
- Turn on a food processor fitted with the steel blade and drop in the garlic. When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl. Add the remaining ingredients except the tuna and puree to a smooth paste. Scrape down the sides of the bowl and add the tuna. Process until you have a smooth paste. Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 762 milligrams, Sugar 0 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
DENNIS AGHA
a-dennis@gmail.comThis is the worst tuna tapenade recipe I have ever tried. It was bland, oily, and salty. I would not recommend it to anyone.
md sfik
md.sfik31@hotmail.comThere are much better tuna tapenade recipes out there. I would not recommend this one.
random guy
g_random@hotmail.comI would not recommend this recipe. The tapenade was not very good and it was a waste of time and money.
Family history
historyfamily@gmail.comThis recipe is not worth the effort. The tapenade was not very flavorful and it took a long time to make.
Mani Rai
rmani@yahoo.comThe tapenade was too oily for my liking. I would recommend draining the tuna more thoroughly before making the tapenade.
Iman Abu-Shawish
a-i@gmail.comI found this recipe to be a bit bland. I would recommend adding more herbs and spices to give it more flavor.
Wanna Gonna
g-w39@hotmail.co.ukThis recipe is a bit too salty for my taste. I would recommend using less salt, or omitting it altogether.
Uniq Bahadur
uniq_bahadur@hotmail.comI made this tapenade for a picnic and it was a huge hit! Everyone loved the unique flavor.
Ziaul Nowshad shagor
s34@gmail.comI followed the recipe exactly and the tapenade turned out perfectly. It's so creamy and flavorful.
Roger Weiss
r-weiss68@hotmail.comThis is a great recipe for a quick and easy appetizer. It's also very affordable.
Alison Clare-Dalgleish
c78@aol.comI'm not a big fan of olives, but I still enjoyed this tapenade. The tuna and capers really balance out the flavor.
Dorah Diaz
dd@yahoo.comThis is the best tuna tapenade I've ever had! The flavors are so well-balanced.
Abigail Agyemang
a.a24@yahoo.comI love how versatile this recipe is. I've used it as a dip, a spread, and even a sauce.
Muhammad Eyamim
muhammad-eyamim46@gmail.comThis recipe is a keeper! I've made it several times now and it's always a crowd-pleaser.
Ahad Altaf
altaf.ahad@hotmail.comI made this for a party last weekend and it was a hit! Everyone loved it.
Sakhawat Hossain
s.hossain@hotmail.comThis is my new favorite appetizer! I love the combination of tuna, olives, and capers. It's so easy to make, too.
JaemJen Dream
dream.jaemjen60@yahoo.comI was skeptical about this recipe because I'm not a big fan of tuna, but I was pleasantly surprised! The tapenade was creamy and flavorful, and the tuna added a nice briny touch.