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Tuna Tapenade
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Description
Mediterranean twist on tuna salad.
Ingredients
- ¼ cups Kalamata Olives, Pitted
- 2 teaspoons Capers
- 2 Tablespoons Feta Cheese, Crumbled
- 1 teaspoon Anchovy Paste
- 1 Tablespoon Olive Oil
- 2 teaspoons White Wine Vinegar Or Lemon Juice
- 1 can Light Tuna Packed In Olive Oil, 6 Ounce Can
Preparation
Chop olives in food processor. Add capers, cheese, anchovy paste, olive oil, and vinegar and process until finely chopped (but not quite a paste). Mix this mixture into the tuna by hand.
Serve by itself, on crostini, or between slices of bread.
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