TUNA TAPENADE

By grinder

Ingredients

• Crostini:
• 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 {5-6oz} can tuna, in oil
• Kosher salt and fresh ground pepper
• 1 baguette
• 1 tablespoon olive oil
• 1 tablespoon canola oil
• Kosher salt and fresh ground pepper

Preparation

Step 1

TAPENADE:
Blend all the ingredients, except 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.


Preheat the oven to 350°F.

CROSTINI:
Slice baguette, on the bias, into thin slices.

In a small bowl, mix oils, 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 8-10 minutes.