INGREDIENTS
10-12 oz green olives (yes that is ounces), drained
1 can tuna (7 ounce), water packed, drained
1/4 cup lemon or lime juice
1 tablespoon brandy
2 cloves garlic, coarsely chopped
1/4 cup of fresh basil leaves or thyme leaves*
Fresh ground pepper
1/2 cup olive oil
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DIRECTIONS
There are as many recipes for tapanade as there are cooks and chefs. The traditional recipe uses anchovies and black olives. I am not fond of anchovies so I started making this variation with tuna. I have a friend who loves fish, but cannot abide canned tuna fish. When I first made a variation of this recipe some years ago, I sneakily asked him to try it — he loved it and was amazed that it was tuna.
Place all ingredients (except olive oil) in a food processor and blend until smooth. Slowly add olive oil. Serve with fresh vegetables or crackers, or fill an edible container such as small rolls, seeded tomato halves, or mushroom caps. Cucumber or jicama slices make a nice vegetable ‘cracker' substitute.
*If you like, try rosemary but reduce the amount by half as it is quite strong. You can also use a mix of your favorite herb combinations. |
