{"id":954,"date":"2011-11-18T06:42:13","date_gmt":"2011-11-18T06:42:13","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=954"},"modified":"2011-12-27T20:18:59","modified_gmt":"2011-12-27T20:18:59","slug":"tuna-tapenade-so-good-you-cant-stop-eating-it","status":"publish","type":"post","link":"https:\/\/mrsbutterfingers.com\/?p=954","title":{"rendered":"TUNA TAPENADE … so good you can’t stop eating it"},"content":{"rendered":"

\"\"<\/a><\/p>\n

This recipe for tuna tapenade is a classic Mediterranean combination of tuna, olives, lemon zest plus a few other magic ingredients.\u00a0 It is so good you will find you just can’t stop eating it.\u00a0 Serve it to your friends and they will all want the recipe.\u00a0 A wonderful starter at any time but especially during the barbecue season when you can grill the French bread.\u00a0 It is dead simple to make.<\/p>\n

TUNA TAPENADE – makes 36 appetizers<\/p>\n

10-12 ounces canned tuna packed in olive oil<\/p>\n

2 tsp. anchovy paste or 6 anchovies<\/p>\n

2 generous tbsp.\u00a0 flat leaf parsley<\/p>\n

1 generous tsp fresh thyme leaves<\/p>\n

1 tbs. grated lemon zest<\/p>\n

3 tbsp. freshly squeezed lemon juice<\/p>\n

2 fat cloves garlic<\/p>\n

3 tbsp. extra virgin olive oil (plus extra for brushing bread)<\/p>\n

1\/3 cup Italian mascarpone cheese (if not available use full fat cream cheese)<\/p>\n

A generous 1\/4 cup pitted kalamata olilves<\/p>\n

1 tbsp. drained capers<\/p>\n

1 tsp kosher salt<\/p>\n

1 tsp. freshly ground black pepper<\/p>\n

36 slices French bread, cut diagonally.<\/p>\n

Drain all but a tablespoon of olive oil from the tuna and put it into the food processor bowl fitted with the steel blade.\u00a0 Add all the rest of ingredients (except of course the bread).\u00a0 Process until almost smooth.\u00a0 Transfer the mixture to a bowl, cover and refrigerate for at least one hour.<\/p>\n

To serve\u00a0 brush the bread lightly on one side with olive oil.\u00a0 Grill the crostini on both sides until lightly browned, or arrange the bread on a sheet pan and bake for 6-8 minutes.\u00a0 Mount the tapenade on each toast, sprinkle with parsley, and serve.<\/p>\n

\"\"<\/a><\/p>\n

I wanted this to be easy so I served it as a do-it-yourself spread.\u00a0 The recipe comes from\u00a0 my favorite cookbook author, Ina Garten. \u00a0\u00a0 Her latest book BAREFOOT CONTESSA\u00a0 HOW EASY IS THAT?\u00a0 is filled with fabulous recipes.\u00a0 Bon Appetit!<\/p>\n

\n\n\n\n
TUNA TAPENADE … so good you can’t stop eating it<\/span><\/span><\/td>\n\n
\n
<\/div>\n
#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
\n
Print<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
Recipe Type: Appetiser<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 10 mins <\/span><\/span><\/div>\n
Cook time: 6 mins <\/span><\/span><\/div>\n
Total time: 16 mins <\/span><\/span><\/div>\n
This recipe for tuna tapenade is a classic Mediterranean combination of tuna, olives, lemon zest plus a few other magic ingredients.<\/span><\/div>\n
Ingredients<\/div>\n