Tapenade

1. 1

   Put the olives, garlic, capers, and enough of the olive oil to make a paste in the container of a blender or food processor.

2. 2

   Blend or process until smooth.

3. 3

   Remove to a bowl.

4. 4

   Put anchovy fillets, tuna, and their oils plus the olive oil in the container and blend to a paste.

5. 5

   Then blend in the first mixture and the cognac to a thick puree.

6. 6

   Taste for seasoning.

7. 7

   It will not need salt, because of the anchovies, but it may need more cognac, some freshly ground black pepper, a dash of Tabasco, or a touch of thyme or summer savory.

* Per serving · 4 servings · Values may vary.

No additional tips available.