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Tuna Tapenade

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: about 1 cup
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Ingredients

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

Directions

  1. 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.
  2. Crostini:
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Yield: about 24 slices