Tuna Tapenade

Total Time:
10 min
10 min

about 1 cup

  • 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 to 6-ounce) can tuna, in oil
  • Kosher salt and freshly ground black pepper
  • Crostini, recipe follows
  • 1 baguette
  • 1 tablespoon olive oil
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
Watch how to make this recipe.
  • Blend all the ingredients, except the 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.

  • Crostini:

  • Preheat the oven to 350 degrees F.

  • Slice the baguette, on the bias, into thin slices. In a small bowl, mix the oils and 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 to 10 minutes.

  • Yield: about 24 slices

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