Tuna with tapenade

Get past the name of the restaurant – the Dirty Apron Delicatessen – and check out this review of the Confit Albacore Tuna Baguette.

Erin Ireland of Metro Vancouver had a tough time choosing her sandwich, but went with the one that includes lemony albacore,  a layer of black-olive tapenade, lime tarragon, capers, tomato and argula. A mouthwatering combination and, yes, we understand how the chefs at the Dirty Apron also run a cooking school.

Here’s our recipe for a tapenade. You can use black or green olives, but we prefer green.

Blend until smooth: 1/2 c.  green olives, 1/4 c. capers, 2 T lemon juice, 1 T Dijon mustard, 1/8 t black pepper, 1/3 c olive oil.  Serve with French bread and St. Jude tuna.

(Photo courtesy of Wikimedia Commons)

This entry was posted in Cooking with tuna, Sandwich and tagged . Bookmark the permalink.

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