Tapendade

By Lonnie

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.