Tuna Tapenade

INGREDIENTS

175 g green olives, pitted

4 anchovy fillets

1/2 can of tuna in oil

3 tbsp capers

25 ml extra virgin olive oil

METHOD

Blend all the ingredients together in a blender. 

Transfer to a lidded container and place in the fridge to chill for a couple of hours. 

Serve with crackers or toast.

Bon appétit! Served on my “La Bohème” canapé plate.