Tuna Tapenade

Tuna Tapenade
Tuna Tapenade

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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