Tapenade
1 (6 ounces) can tuna fish in olive oil, drained
1/4 teaspoon black pepper
1/4 cup olive oil
6 cloves garlic
1 can flat anchovy fillets, drained
3 tablespoons capers, drained
3/4 cup black oil-cured olives, pitted; or 3/4 cup pitted green olives, no
pimiento
3 tablespoons brandy or amontillado sherry
Juice 1-1/2 lemons
1/8 teaspoon cayenne pepper
Optional: 1 cup breadcrumbs
Optional: 1 teaspoon dry mustard
Place all ingredients in a food processor fitted with a steel blade. Blend
until the mixture is smoothly pureed. If the sauce seems a bit thick, thin
with lemon juice. With optional ingredient, the tapenade can be spread onto
Belgian endive or into mushroom caps.
Recipe from: Bollo Wines
