Tuna Or Sardine And Olive Paste
By patricia wells and from the provence cookbook.
Steps
In the bowl of a food processor or blender , combine all the ingredients.
Process to form a thick paste , adding additional oil if necessary to form a smooth puree.
Taste for seasoning.
The spread can be stored , covered and refrigerated , for up to 1 week.
Variation: along the same lines , prepare a more pungent sardine-based spread , or sardinade , substituting a 3 3 / 4 ounce can of best-quality sardines cured in olive oil for the canned tuna.
Ingredients
brine-cured black olives, capers, dry red wine, garlic cloves, fresh ground black pepper, tuna in olive oil, extra virgin olive oil