Menu Enter a recipe name, ingredient, keyword...

Tuna Tapenade

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • Ingredients
  • 1/2 cup canned pitted black olives
  • 1/2 cup jarred pitted green olives
  • 4 tablespoons capers
  • 1 lemon, zested and juiced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 (5 to 6-ounce) can tuna, in oil
  • Kosher salt and freshly ground black pepper
  • Crostini, recipe follows
  • 1 baguette
  • 1 tablespoon olive oil
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/tuna-tapenade-recipe.html?oc=linkback

Details

Preparation

Step 1

Blend all the ingredients, except the tuna, in a food processor until smooth but still chunky. Transfer to a medium serving bowl. Drain the tuna but do not rinse. Flake the tuna with a fork. Add to the olive mixture, blending gently with a fork. Season with salt and pepper, to taste. Serve with Crostini.

Crostini:

Preheat the oven to 350 degrees F.

Slice the baguette, on the bias, into thin slices. In a small bowl, mix the oils and salt and pepper, to taste. Using a pastry brush, lightly coat 1 side of bread slices with the oil. Arrange on a sheet tray and bake until golden brown, about 8 to 10 minutes.

Yield: about 24 slices

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/tuna-tapenade-recipe.html?oc=linkback

You'll also love

Review this recipe

Chinese Tuna Casserole Velveeta Tuna and Noodles