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

Try this homemade Tuna (Or Sardine) And Olive Paste recipe the whole family will love. Made with black olives, capers, red wine and garlic. Easy step-by…

This Tuna (Or Sardine) And Olive Paste relies on simple, everyday ingredients such as capers, in vinegar, drained and dry red wine. It comes together quickly and makes 4 servings, at about 518 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

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

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