Tuna Tapenade Recipe

Name: Tuna Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound imported black olives, pitted; 2 garlic cloves, halved, green shoots removed; 1 1/2 tablespoons capers, drained and rinsed thoroughly with cold waterrinsed; 2-4 anchovy fillets (optional); 1 teaspoon fresh thyme leaves; 1 teaspoon chopped fresh rosemary; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon Dijon mustard; 1 can olive-oil packed light (not albacore) tuna; Freshly ground pepper

Servings: persons

1
Make sure that there are no pits mixed in with your olives.
2
Turn on a food processor fitted with the steel blade and drop in the garlic.
3
When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl.
4
Add the remaining ingredients except the tuna and puree to a smooth paste.
5
Scrape down the sides of the bowl and add the tuna.
6
Process until you have a smooth paste.
7
Add freshly ground pepper to taste.
8
Transfer to a bowl and refrigerate, covered, until ready to use.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1/4 pound imported black olives, pitted, 2 garlic cloves, halved, green shoots removed, 1 1/2 tablespoons capers, drained and rinsed thoroughly with cold waterrinsed, 2-4 anchovy fillets (optional), and more.

Yes, Tuna Tapenade falls under the Seafood category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Tuna Tapenade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions