Tapenade has its origins in Provence; most recipes have capers, olives and anchovies as their basic ingredients, blended together with good olive oil. Tuna Tapenade riffs on the classic tapenade using good quality tuna as its main ingredient. It is a proven crowd-pleaser, in fact, it is our single most requested appetizer from friends and guests.
One requirement for any tapenade recipe is that you must use fresh herbs; dried herbs will not work. Cured Black Olives, Extra Virgin Olive Oil and canned Italian Tuna in olive oil are essential to this dish. These ingredients can be purchased in Italian food stores or the Italian food aisle of supermarkets. Tuna Tapenade is best made the evening before or early in the day you plan to serve it; the individual ingredients’ flavors will mellow a bit while flavor of the tuna tapenade can incorporate them and develop more fully. Tuna Tapenade is delicious leftover and will keep, topped-off with a thin layer of olive oil and refrigerated, for about 10 days.
Prep Time: 30 minutes, Total Time: 30 minutes
Ingredients:
- 3 large cloves of Garlic
- 12 Cured Black Olives*
- 2 Tbl. Capers, drained of brine
- 1 Tsp. Fresh Thyme leaves
- 1 Tsp. Fresh Oregano leaves
- 1 Tsp. Fresh Parsley leaves
- 1 Can (6 ½ oz.) Italian Tuna* in olive oil
- 1 Tsp. fresh Lemon juice
- ¾ to 1 Cup Extra Virgin Olive Oil
Preparation:
- Peel the garlic cloves and trim the root ends off.
- Pit the cured black olives.
- Combine the garlic cloves, cured black olives, capers, thyme, oregano and parsley in a food processor. Blend until the garlic and olives are minced.
- Add the Italian tuna from the can including its oil and the lemon juice to the food processor. Blend the ingredients together and with the blade turning, slowly add the extra virgin olive oil to the food processor, until the tapenade achieves a thick but smooth consistency, like fresh mayonnaise or mousse.
- Remove the tuna tapenade to a glass or ceramic bowl, cover and refrigerate.
- One hour prior to serving, take the tapenade out of the refrigerator and bring it back to room temperature.
- Prior to serving, stir the tuna tapenade to mix in any oil, which may have separated from it.
- Garnish with a thyme or parsley sprig.
- Serve with thin slices of fresh baguette and/or a selection of soft flat breads, like pita and naan or carrot chips.
*Notes:
- Wrinkly cured black olives and canned Italian tuna in oil are essential to this dish. These ingredients can be purchased in Italian specialty food stores and supermarkets.