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Ingredients
- 15 black olives, pitted
- 6 anchovy filets
- 2 T capers
- 1/4 c tuna
- 1/3 c olive oil
- lemon
- brandy
- Dijon mustard
Preparation
Step 1
Comine in a mortar or in the container of a blender, olives, anchovies, capers and tuna. Pound or blend ingrediants to achieve a thick puree. Gradually stir in olive oil and a generous sqeeze of lemon juice. Season with mustard and brandy.
Serve tapenade over hard cooked eggs, halved lengthwise.