Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Tuna Tapenade

on July 15, 2014

2014-07-09 19.30.16This recipe is one I love because it can be done in advance. It’s great to serve as Hors d’oeuvre for parties or just if you want to have it as a meal. We have this at my house pretty often, when we are in the mood for tuna. Tapenade is an olive spread that is served on bread. In this recipe I’ve made the star tuna, but this one is made with Italian tuna that I just found in my local grocery store. Now, of course you could use regular tuna and that would be delicious.  So let me tell you how I did this. I started with half an red onion, and 3 ribs of celery and 3 cloves of garlic, that I pulsed until they were finely minced in my food processor. I like to give them a head start before adding the other ingredients.

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There are quite a few ingredients that go into this recipe, so let me just show you those now.

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At this point I’ve already added the onion and celery and garlic, so now for the tuna. Italian tuna can be expensive so I decided to mix 1-6 ounce jar of Italian tuna packed in olive oil, but drained, and 2 small packages of chunk light tuna packed in spring water to the food processor.

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To the tuna I added 4 ounces of Mascarpone cheese, 2 tablespoons of drained and rinsed capers, 1 teaspoon of lemon zest and the juice of half a lemon. I also added 1/4 cup of chopped and pitted Kalamata olives and 3 tablespoons of chopped Italian parsley. To this I added 1 teaspoon of Kosher salt and 1 teaspoon of black pepper. I pulsed all of these ingredients together until smooth.

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When the Tapenade has reached a smooth consistency, it’s done. Taste to make sure you’re happy with the seasoning. If you like a spicier version of this, you could add some cayenne pepper or add a Fresno chili at the beginning, to the mix as well that would be delicious too. I like to serve this on some toasted or grilled ciabatta bread, and top the tuna Tapenade with some roasted asparagus and even some roasted Piquillo peppers for a little sweetness.

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