Thursday, July 26, 2012

Tuna Tapenade

Here's another recipe I saw on the Food Network.

I don't have exact quantities.  Do it according to your own taste.

Green olives
Black olives
Olive oil

Chop the olives in a food processor or blender.  Don't make it smooth.  Be sure to leave it a little chunky.  Drain the tuna and add the flaky tuna to the olive mixture.  Add some capers and a little olive oil.  Put in the fridge to let the flavors blend.  Serve with crackers, chips, etc.

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