Tuna Tapenade
By á-4032
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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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