How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tuna (Or Sardine) And Olive Paste?

You need 7 ingredients. The key ingredients include: 1 cup best-quality french brine-cured black olives, pitted (such as Nyons), 2 tablespoons capers, in vinegar, drained, 2 tablespoons dry red wine, 2 plump garlic cloves, peeled, green germs removed, minced, and more.

Is Tuna (Or Sardine) And Olive Paste suitable as seafood?

Yes, Tuna (Or Sardine) And Olive Paste falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Tuna (Or Sardine) And Olive Paste?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna (Or Sardine) And Olive Paste Recipe

Name: Tuna (Or Sardine) And Olive Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup best-quality french brine-cured black olives, pitted (such as Nyons); 2 tablespoons capers, in vinegar, drained; 2 tablespoons dry red wine; 2 plump garlic cloves, peeled, green germs removed, minced; 1/2 teaspoon fresh ground black pepper (to taste); 1 (7 ounce) can best-quality tuna in olive oil (do not drain); 1 -2 tablespoon extra virgin olive oil, as necessary

Tuna (Or Sardine) And Olive Paste – a delicious recipe with black olives, capers, red wine, garlic, fresh ground black pepper, olive oil. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 cup best-quality french brine-cured black olives, pitted (such as Nyons)
2 tablespoons capers, in vinegar, drained
2 tablespoons dry red wine
2 plump garlic cloves, peeled, green germs removed, minced
1/2 teaspoon fresh ground black pepper (to taste)
1 (7 ounce) can best-quality tuna in olive oil (do not drain)
1 -2 tablespoon extra virgin olive oil, as necessary

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
518 kcal
Category
Seafood

Eats Now Editorial Team

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Tuna (Or Sardine) And Olive Paste

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