Tuna Tapenade
By á-24404
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
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