December 7 2015

The Takeaway

By Elisa Ludwig

This time of year, you never know just who is going to show up at your house and when. You may have an out-of-town guest for dinner or an impromptu New Year’s party and you’ll need to throw something together fast. Try Steve’s recipe for tuna tapenade: You likely have most of the ingredients in your pantry, it comes together extremely quickly and it’s delicious with crackers or grilled bread.

the-takeaway

Tuna Tapenade

Yields 2 cups

1½ tablespoons lemon juice
¾ cup pitted black olives (we like the ones from Whole Foods’ olive bar)
4 anchovy filets
1½ tablespoons capers
1/3 cup olive oil
2 9-ounce cans tuna, packed in oil, drained
1/3 cup mayonnaise

In the work bowl of a food processor, process olives until finely chopped. Add lemon juice, anchovies, capers, olive oil, tuna and mayonnaise and process until smooth.

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