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Post by marlaoh on Dec 26, 2003 9:24:28 GMT -6
Fred's Tuna Mousse 1 can tuna Zest and juice of one lemon
An ounce or two of olive oil
Pinch of salt
Puree in a blender and serve with crackers
Tapenade with Garlic & Sun-Dried Tomatoes
2 packed cups pitted Nicoise or Kalamata olives
12 oil-packed, or water softened, sun-dried tomatoes
5 plump garlic cloves
2 tsp fresh oregano leaves
1 tsp freshly ground black pepper
1/4 cup extra virgin olive oil, plus up to 2 tbsp if needed
In a bowl of a food processor fitted with metal blade, combine olives, sun
dried tomatoes, garlic, oregano and pepper. Pulse until pureed. Taste and
add more tomato, if desired. With motor running, gradually add 1/4 cup olive
oil. Scrape and process again. Add more olive oil, if needed to make a
thick, spreadable paste. Scrape tapenade into a clean container and store
in refrigerator. Bring to room temperature before serving.
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