| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
July 1990 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Firmly packed drained Niçoise; (available at |
|
|
; olives, specialty foods |
|
|
; shops and some |
|
|
; supermarkets) or |
|
|
; other brine-cured |
|
|
; black olives, |
|
|
; patted dry |
| 4 |
|
Flat anchovy fillets |
| 1/4 |
c |
Drained chunk light tuna; (preferably packed |
|
|
; in oil) |
| 3 |
tb |
Drained bottled capers |
| 3 |
tb |
Extra-virgin olive oil |
INSTRUCTIONS
Crush the olives lightly with the flat side of a large knife on a cutting
board, discard the pits, and in a food processor puree the olives well. Add
the anchovies, the tuna, the capers, and the oil and puree the mixture
well. Serve the tapenade as a spread for toasted French bread slices or
thin slices of chilled daikon radish as an hors d'oeuvre.
Makes about 1 1/2 cups.
Gourmet July 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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