Tangy Tuna Tapenade

    10 minutes

    This is a powerful olive, tuna and caper spread or dip that goes well with crackers or toasted bread rounds. Adjust the quantities to taste.

    7 people made this

    Serves: 8 

    • 1 cup whole, pitted kalamata olives
    • 1 tablespoon garlic, minced
    • 1 tablespoon capers, drained
    • 3 tablespoons olive oil
    • 1 (185g) tin water-packed tuna, drained
    • 1/2 one lemon, juiced

    Preparation:10min  ›  Ready in:10min 

    1. Combine the olives, garlic and capers in an electric food processor and process to form a paste. With the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. Then add the tuna and lemon juice, and continue processing until smooth.

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    Reviews in English (9)


    this was exactly what i wanted, very tasty...i wanted kind of a simple nicoise salad type tuna salad and this was it. after tasting the initial combination with only 1 tblspn of olive oil, i did add garbanzo beans for fiber. eaten with low-fat triscuits made for a very nutritious, low-cal, low-fat light lunch/snack.  -  21 Apr 2009  (Review from Allrecipes USA and Canada)


    This turned out okay, but I would recommend a bit less garlic and half the lemon juice, or a bit of lime juice for extrea tang. It tasted good and I woul reccomend it on Saltines. **Ratica**  -  13 Jan 2004  (Review from Allrecipes USA and Canada)


    This is soooo great! I wanted to try something different with canned tuna and I have made this several times now.  -  26 Apr 2010  (Review from Allrecipes USA and Canada)