Tuna Tapenade (Melissa d'Arabian) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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:
3. Preheat the oven to 350 degrees F.
4. 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.
5. Yield: about 24 slices
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