- 1 6-1/2 ounce can tuna in olive oil, drained
- 4 tablespoons unsalted butter, softened
- 1 cup good-quality olives, like Picholine, drained and pitted*
- grated zest of 1 lemon
- juice from 1 lemon
- 4 tablespoons minced fresh basil
- small can anchovies in oil
1) Place all ingredients in food processor or blender and process until coarsley blended
2) Serve at room temperature
*Picholines in particular seem to want to hold on to their pits. I find it handy to break them apart by placing them on a cutting board under a spatula or the flat of a large knife and whapping it with my fist. Then use your fingers to peel off the flesh.
Dale Austin mrwizard@umich.edu
All images and text copyright 1977-2003 Dale Austin
