Tuna Tapenade

By Martha Rose Shulman

Published October 2, 2008

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes, plus refrigeration
Rating
4(39)
Comments
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This is a wonderful version of tapenade, the Provençal olive paste. Serve it with croutons or raw vegetables, or use it as a filling for deviled eggs. Mash the hard-cooked yolks with the tapenade and spoon or pipe into the hard-cooked whites.

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Ingredients

Yield:Makes about 1¼ cups

  • ¼ pound imported black olives, pitted

  • 2 garlic cloves, halved, green shoots removed

  • 1 ½ tablespoons capers, drained and rinsed thoroughly with cold waterrinsed

  • 2-4 anchovy fillets (optional)

  • 1 teaspoon fresh thyme leaves

  • 1 teaspoon chopped fresh rosemary

  • 2 tablespoons freshly squeezed lemon juice

  • 1 teaspoon Dijon mustard

  • 1 can olive-oil packed light (not albacore) tuna

  • Freshly ground pepper

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 16 milligrams cholesterol; 209 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 1 gram fiber; 938 milligrams sodium; 22 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make sure that there are no pits mixed in with your olives.

  2. Step 2

    Turn on a food processor fitted with the steel blade and drop in the garlic. When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl. Add the remaining ingredients except the tuna and puree to a smooth paste. Scrape down the sides of the bowl and add the tuna. Process until you have a smooth paste. Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.

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Ratings

4 out of 5
39 user ratings
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Comments

Diane

Excellent. Have made it with back olives once, and once with green. Both were hits. Left out the anchovies. We love them, but most guests do not.

Cita

I made this with water packed salmon, added two Tbsp of olive oil and included 4 olive oil packed anchovy filets, and it was delicious!

Diane

Excellent. Have made it with back olives once, and once with green. Both were hits. Left out the anchovies. We love them, but most guests do not.

S. lambert

skipped the tuna. served this along side mary’s everything crackers & cream cheese. this is a keeper. & used leftovers on pasta too.

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