Name: Tapenade
Ingredients: 1 1/2 c Firmly packed drained Ni&ccedil;oise; (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

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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