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Kalamata and oil-cured olive tapenade with tuna

Time 20 minutes
Yields This makes about 1 1/4 cups tapenade
Kalamata and oil-cured olive tapenade with tuna
(Callaghan O’Hare / Los Angeles Times )
1

Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides. Add the olives, capers and thyme and pulse until finely chopped. Scrape down the sides of the bowl.

2

Add the lemon juice, olive oil and mustard and process until the mixture is smooth. Stop the machine and scrape down the sides of the bowl.

3

Add the tuna and pulse until well combined with the olive puree. Do not process too much or the texture will be overly pasty.

4

Transfer to a bowl or serving dish. Refrigerate if not serving right away. Serve with sliced baguette, crackers or crudités.


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