Tuna Tapenade

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I made an olive tapenade with black and green olives and capers - left out the tuna because I don't like tuna. It is simple to make and great with crackers. I didn't measure the olives exactly and used more than the recipe calls for. I like the idea of using lettuce leaves, too. Didn't add salt, either - I tasted it and it was salty enough.

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We had to try this ... it looked good and diet-friendly. We wrapped the tapenade in lettuce leaves to reduce the on carbs and we agree that the capers can be cut to 2 tablespoons. Also the idea of not adding salt is wise unless it's to your liking.

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Maybe it's because I'm not a huge tuna fan, but this isn't a particular favorite for me. I thought it was OK. I shared it with a friend who likes tuna and she loved it. So, I'm rating it as good, particularly because it's different and it's really easy, and if you saw the show, it gives you a better idea of the consistancy and why you want it that way. On re-viewing the show, I disagree with other commenters about the amount of olives she used. It may not have been exactly 1/2 cup of each, but the small can of black olives and the narrow jar of green olives would be pretty much in the 1/2 cup range.
The Crostini that goes with this tapenade is REALLY good. I will use it with salads instead of croutons.

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I love all the ingredients so I was thrilled to try this recipe. I put a little less capers as it looked like a lot when I was making it other than that it went together just fine. Pretty tasty - thanks

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I agree with a previous comment that, if you watch the show, she uses WAY more olives than 1/2 cup of each. Can anyone comment on how much they REALLY used?
I'm sure the amount of capers and lemon she used on the show balance out better because of the real amount of olives she uses.

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Tried this & it gets added to the March party foods menu too. I think the lemon was just about right. If you let it rest for 30 min or so, the flavors really meld. Since I knew capers, olives, & tuna are pretty salty, I left out the salt on the crostini, tasted the tapenade as I made it, & it worked out very nicely.

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I made this for our little "Just Us" super bowl party. My husband really enjoyed it. At first I thought the lemon and capers were a little much, but after it set a while, those flavors mellowed. Of course the bread was the best part. As a side note, I made the rest of the recipes from this episode and this dinner can be done for ten dollars. You might not be able to go out and purchase the ingredients for that price, but the portions worked out to just under $10.00. Good Job Melissa! It is so nice to have recipes that don?t call for a stick of butter, a pound of cream cheese and a cup of sour cream. Melissa makes good food, at a reasonable price, with calories that are within reason.

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This was a good 'base' for a recipe. I agree with others that 4 tablespoons of capers is too much. I dropped it down to 2 and it was fine. The lemon is overpowering!! Try a little, give it a taste and adjust accordingly. The addition of the tuna in oil is perfect! We these few tweaks, this recipe can be really good!

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This recipe uses quality, oil-packed tuna, not chunk light tuna in water, and it WILL make a difference in the end result; that explains the price differential, but as M has explained on earlier shows, there is a richness added that goes a long way by using this higher quality ingredient.

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i love the concept of the tapenade - i love the simplicity and the accessibility of the ingredients, but this recipe has (in my opinion way way WAY too many capers and, for the quantity this recipe makes, too much lemon juice.
sooo... with maybe 2 tablespoons of capers for the cup of of olives, and maybe half the lemon zested and juiced, this recipe could be a great success.
imagine my dismay when, after putting this entire recipe together, i realized that i couldn't enjoy it for the level of brine/salt contained.

but i still love you, melissa! you are so great for bringing these "fancy" ideas to our regular suburbian tables!