Thursday, August 30, 2012

Tuna Tapenade

Well as we had other plans for dinner tonight, I decided to make my lunch the post.  I am the only one in the house that appreciates tuna and olives so I wouldn't make this for dinner for everyone.  It does, however, make a great lunch for me:).  It is a tuna salad as much as it is a tapenade, but that doesn't make it bad.  I liked it a lot and it was ready in like 7 minutes.  (crostini took a little longer)  It would be a nice appetizer addition to a cocktail party.


Tuna Tapenade

1/2 c  canned pitted black olives
1/2 c  jarred pitted green olives
4 T  capers
1    lemon,zested and juiced
1    garlic clove,minced
1 T  olive oil
1    (5 to 6-ounce) can tuna,in oil
Kosher salt and freshly ground black pepper
Crostini,recipe follows
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.

Crostini:
1 baguette
1 tablespoon olive oil
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
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.

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