I love tapenade. It is a deeply flavored traditional Provencal spread that must include oil cured black olives, anchovies or anchovy paste and an ample amount of garlic. Recipes vary, these are the basics. Capers and onions are not far behind. Once blended, you have a product with a hearty and zesty taste.
Unfortunately, my husband’s mother’s cooking repertoire did not include oil cured black olives, anchovies or even ample amounts of garlic. He insisted “the smell stays with you,” to which I added, “it’s worth it.” I solved the problem and the resulting “fake” tapenade became popular with guests despite a sharp departure from tradition. All this because Lew loved tuna fish and I used the blander canned American style pitted black olives.
1 clove garlic
2 scallions, sliced, white part only
¼ cup chopped parsley
1 small can Italian tuna fish (available in super markets) or substitute one can of regular white meat tuna
1 tablespoon lemon juice
1 cup of pitted black American style olives
1 teaspoon anchovy paste
1 teaspoon dried thyme or oregano or both
Place ingredients in food processor until well blended and transfer to suitable bowl. This would be good with thin bread sticks or toasted slices of a baguette. Note: If you really like tuna fish, use the 6 ½ to 7 ounce can. Did my husband like it? Let’s just say there was enough taste of tuna to convince him it was edible. Try the real stuff sometime; there are recipes in most good French cookbooks.