Tuna Tapenade

This is a wonderful variant on tuna salad. It makes great sandwich spread or dip for crackers. If you don't like anchovies or would rather avoid the salt load, they can be left out.


  • 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.

At Home in Provence, Patricia Wells, Scribners, 1996, 338 pgs. plus index.

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