32 SAUCES & APPETISERS
1. Drain the tuna and break into large flakes. Place in the mini bowl.
2. Add all the other ingredients, pulse 4-5 times, and hey presto!
Chef’s tip: also great as a spread on slices of toasted country bread.
1. Put all the ingredients except the olive oil in the mini bowl. Blend for about 30 seconds
to achieve an even consistency.
2. Run the processor for a further 10-20 seconds, gradually adding the olive oil via the
opening until it is completely absorbed.
Chef’s tip: delicious with toasted slices of country bread.
For a more intense flavour, replace the standard black olives in brine with
herbed or Greek-style black olives, remembering to pit them first.
Tuna dip
Tapenade
Preparation: 5 min
Preparation: 5 min
Tinned tuna in brine (190g net weight)
2 tbsp soft cheese
1 tsp olive oil
1 tsp mustard
Juice of ½ lemon
15 chive leaves
Fleur de sel sea salt flakes & pepper
250g pitted black olives
20ml olive oil
1 tbsp capers
2 tsp mustard
Juice of 1 lemon
Pepper
1 bowl1 bowl
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