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Tuna Tapenade

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Ingredients

  • Heaped 1/2 cup of black Provencal or Greek olives (about 1/4 lb.)
  • 2 garlic cloves, minced or put through press
  • 1.5 Tbsps. drained capers
  • 4 anchovy fillets (optional)
  • 1/4 to 1/2 tsp. dried thyme to taste
  • 1/4 to 1/2 crushed dried rosemary to taste
  • 2 Tbsps. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1 Tbsp. olive oil
  • 3 Tbsps. plain nonfat yogurt
  • Lots of freshly ground black pepper
  • 1 6 1/8 ounce can of water-packed tuna, drained

Details

Preparation

Step 1

Puree olives with garlic, capers, anchovies, thyme, and rosemary. Add the remaining ingredients and continue to process until you have a smooth paste. Place in a bowl, cover, and refrigerate until ready to use.
Serve with crudities or croutons.
Can be made 3 to 4 days ahead, covered, in refrigerator.

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