Tuna Tapenade

This simple olive tapenade is made special with the addition of imported Italian tuna and lemon zest.

I normally serve this tapenade with toasted lavash chips as an appetizer but it also works with pita chips or crostini.  Somehow the zip of the lemon, briney bite of the olives and crunch of the toasted bagel creates a dip that is way beyond the traditional olive tapenade.  The tapenade is only as good as your ingredients; find the best olives, oil and tuna as possible. Please see the post associated with this recipe, Easy Appetizers – The FAB 4 Open House. and Ryan’s Bridal Shower.

Serves 4

½ cup Nicoise or Kalmata olives, pitted
¼ cup Picholine or Lucques olives, pitted
1 garlic clove, minced
3 tablespoon capers, drained
1 teaspoon fresh thyme leaves
¼ teaspoon fresh rosemary leaves, minced
1 6-½ ounce can Italian olive oil packed tuna, drained
Grated zest and juice of 1 lemon
1 tablespoon Cognac
1/3 cup extra virgin olive oil
Lavash chips

Pulse the olives, garlic, capers, thyme and rosemary together in a food processor until well-chopped but not minced.  Pour the contents into a medium bowl and break the tuna into the olives; add the lemon zest, lemon juice, and Cognac, and then stir with a fork.  Slowly mix in the olive oil with the fork, a little at a time, until the oil is incorporated into the tapenade.

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