TUNA & BLACK OLIVE TAPENADE

By BobD

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Ingredients

1 1/2 cups pitted black olives in brine, patted dry
5 anchovy fillets
1/4 cup canned tuna (preferably packed in oil), drained
3 tablespoons capers
3 tablespoons extra-virgin olive oil

Details

Servings 1
Adapted from cooking.com

Preparation

Step 1

Place olives in a bowl of food processor. Puree until smooth. Add anchovies, tuna, capers and oil. Process for 25 seconds. Will keep refrigerated for 1 week.