TUNA TAPENADE … so good you can’t stop eating it

This recipe for tuna tapenade is a classic Mediterranean combination of tuna, olives, lemon zest plus a few other magic ingredients.  It is so good you will find you just can’t stop eating it.  Serve it to your friends and they will all want the recipe.  A wonderful starter at any time but especially during the barbecue season when you can grill the French bread.  It is dead simple to make.

TUNA TAPENADE – makes 36 appetizers

10-12 ounces canned tuna packed in olive oil

2 tsp. anchovy paste or 6 anchovies

2 generous tbsp.  flat leaf parsley

1 generous tsp fresh thyme leaves

1 tbs. grated lemon zest

3 tbsp. freshly squeezed lemon juice

2 fat cloves garlic

3 tbsp. extra virgin olive oil (plus extra for brushing bread)

1/3 cup Italian mascarpone cheese (if not available use full fat cream cheese)

A generous 1/4 cup pitted kalamata olilves

1 tbsp. drained capers

1 tsp kosher salt

1 tsp. freshly ground black pepper

36 slices French bread, cut diagonally.

Drain all but a tablespoon of olive oil from the tuna and put it into the food processor bowl fitted with the steel blade.  Add all the rest of ingredients (except of course the bread).  Process until almost smooth.  Transfer the mixture to a bowl, cover and refrigerate for at least one hour.

To serve  brush the bread lightly on one side with olive oil.  Grill the crostini on both sides until lightly browned, or arrange the bread on a sheet pan and bake for 6-8 minutes.  Mount the tapenade on each toast, sprinkle with parsley, and serve.

I wanted this to be easy so I served it as a do-it-yourself spread.  The recipe comes from  my favorite cookbook author, Ina Garten.    Her latest book BAREFOOT CONTESSA  HOW EASY IS THAT?  is filled with fabulous recipes.  Bon Appetit!

TUNA TAPENADE ... so good you can't stop eating it
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This recipe for tuna tapenade is a classic Mediterranean combination of tuna, olives, lemon zest plus a few other magic ingredients.
Ingredients
  • 10-12 ounces canned tuna packed in olive oil
  • 2 tsp. anchovy paste or 6 anchovies
  • 2 generous tbsp. flat leaf parsley
  • 1 generous tsp fresh thyme leaves
  • 1 tbs. grated lemon zest
  • 3 tbsp. freshly squeezed lemon juice
  • 2 fat cloves garlic
  • 3 tbsp. extra virgin olive oil (plus extra for brushing bread)
  • ⅓ cup Italian mascarpone cheese (if not available use full fat cream cheese)
  • A generous ¼ cup pitted kalamata olilves
  • 1 tbsp. drained capers
  • 1 tsp kosher salt
  • 1 tsp. freshly ground black pepper
  • 36 slices French bread, cut diagonally.
Instructions
  1. Drain all but a tablespoon of olive oil from the tuna and put it into the food processor bowl fitted with the steel blade. Add all the rest of ingredients (except of course the bread). Process until almost smooth. Transfer the mixture to a bowl, cover and refrigerate for at least one hour.
  2. To serve brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned, or arrange the bread on a sheet pan and bake for 6-8 minutes. Mount the tapenade on each toast, sprinkle with parsley, and serve.
Notes
I wanted this to be easy so I served it as a do-it-yourself spread. The recipe comes from my favorite cookbook author, Ina Garten. Her latest book BAREFOOT CONTESSA HOW EASY IS THAT? is filled with fabulous recipes. Bon Appetit!

 

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