Tapenade

1. 1

   Place the anchovies in a small shallow bowl and cover them with milk.

2. 2

   Let them sit for 15 minutes.

3. 3

   Drain, quickly rinse with water and pat dry.

4. 4

   Place all the ingredients in a mortar and pestle (or in a food processor) and either mix or process to form a thick puree.

5. 5

   With the processor running, add the oil in a thin stream until it is thoroughly incorporated into the mixture.

6. 6

   Taste for seasoning, and adjust if necessary.

7. 7

   To make Tuna Tapenade, poach 4 ounces fresh tuna in water seasoned with fresh thyme, garlic, shallot, and fresh parsley, until it is opaque, 7 to 8 minutes.

8. 8

   Remove the tuna from the poaching liquid and let it cool to room temperature before crumbling into the tapenade.

9. 9

   For Basil Tapenade, mince 1 cup fresh basil leaves and fold them into the tapenade right before serving.

10. 10

    For Fresh Thyme Tapenade, add 1 tablespoon fresh thyme leaves to the tapenade right before serving.

No additional tips available.