TRADITIONAL PROVENçAL TAPENADE WITH CAPERS, ANCHOVIES, AND TUNA RECIPE
Unlike the modern version of tapenade, which features the olive more prominently than the other ingredients, this recipe is based on the original, created by a chef named Meynier at the Marseilles restaurant La Maison Dorée in 1880. It's made with equal parts olive, caper, and briny fish, like anchovies and oil-packed tuna-hence the fact that tapenade takes its name from capers (tapeno in Provençal) and not olives.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Condiments and Sauces Snacks Condiment
Number Of Ingredients 8
Steps:
- If using a food processor: In the processor work bowl, combine olives, capers, anchovies, and tuna; add herbs and mustard, if using. Process, scraping down the sides, until a finely chopped paste forms. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Process in Cognac, if using. Serve.
- If using a mortar and pestle: Roughly chop olives, capers, and anchovies, then add to mortar with tuna. Add herbs and mustard, if using. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle to blend, drizzle in just enough olive oil to form a spreadable paste, about 2 tablespoons. Work in Cognac, if using. Serve.
Nutrition Facts : Calories 120 kcal, Carbohydrate 0 g, Cholesterol 4 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 317 mg, Sugar 0 g, Fat 13 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
TUNA NICOISE SANDWICHES
Imagine the classic French salad but in a fun, portable sandwich! This specialty of Nice is known as pan bagnat ("bathed bread"). In this version, tuna is tossed in a creamy dressing with Dijon mustard and fresh thyme, then piled onto a demi baguette with some fresh vegetables and olive tapenade. Et voila! It's like you're in the south of France.
Provided by Gabriela Rodiles
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring a small saucepan of water to a boil over high heat. Gently lower the eggs into the boiling water with a slotted spoon. Reduce the heat to medium-high and cook for 10 minutes, until both the whites and yolks are fully set (hard-boiled). Transfer to a large bowl filled with ice water to stop the cooking. Peel the eggs, then thinly slice.
- Meanwhile, place the red onion in a small bowl and cover with ice water. Soak for 5 to 15 minutes (this will remove some of the sharp, raw onion flavor). Whisk together the mayonnaise, mustard, vinegar, thyme, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Drain all of the oil from the tuna fillets, then break up into bite-size pieces. Fold the tuna into the dressing until evenly coated.
- Cut the demi baguette in half crosswise, then halve each piece lengthwise to create 2 sandwiches. Spread the tapenade on the inside of the sandwich tops. Layer the tomato, red onion, egg and tuna on each sandwich bottom, dividing evenly. Top with the cucumber and spring greens, then close the sandwiches. Wrap each sandwich in parchment and refrigerate until ready to serve, up to 4 hours. Alternatively, cut each sandwich in half and serve immediately.
TUNA AND OLIVE SALAD SANDWICH
Steps:
- Make tuna salad:
- Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
- Assemble sandwiches:
- Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.
TUNA TEA SANDWICHES
A friend brought tuna sandwiches to a picnic years ago. I never got the recipe from her, but these are close and just as delicious! -Lisa Sneed, Bayfield, Colorado
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 tea sandwiches.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the tuna, mayonnaise and lemon-pepper. Spread 1 tablespoon of goat cheese on each slice of bread. Spread two slices with tuna mixture; top with basil leaves and remaining bread. Cut in half or into desired shapes.
Nutrition Facts : Calories 191 calories, Fat 8g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 391mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
TUNA TAPENADE
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 10m
Yield about 1 cup
Number Of Ingredients 13
Steps:
- Blend all the ingredients, except the tuna, in a food processor until smooth but still chunky. Transfer to a medium serving bowl. Drain the tuna but do not rinse. Flake the tuna with a fork. Add to the olive mixture, blending gently with a fork. Season with salt and pepper, to taste. Serve with Crostini.
- Crostini:
- Preheat the oven to 350 degrees F.
- Slice the baguette, on the bias, into thin slices. In a small bowl, mix the oils and salt and pepper, to taste. Using a pastry brush, lightly coat 1 side of bread slices with the oil. Arrange on a sheet tray and bake until golden brown, about 8 to 10 minutes.
- Yield: about 24 slices
TUNA AND OLIVE TAPENADE TEA SANDWICH
These trim little sandwiches are an elegant picnic food. Pack them snugly into a box lined with a tea towel spritzed with water so they won't dry out.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 8
Number Of Ingredients 4
Steps:
- Combine the tuna and mayonnaise in a medium bowl. Spread tuna mixture on 4 slices of bread. Spread tapenade on remaining 4 slices of bread; place over slices with tuna mixture, tapenade side down. Trim crusts; cut sandwiches in half.
TUNA AND OLIVE SALAD SANDWICH
Unusual combo that tastes like something out of a gourmet sandwich cafe. I could not stop eating this...sooo wonderful. Originally from an old episode of Cooking Live.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together mayonnaise and lemon juice in a large bowl.
- Add remaining salad ingredients and stir together gently.
- Season with salt and pepper.
- Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally.
- Brush cut sides with oil and season with salt and pepper.
- Make sandwiches with baguette, lettuce, and tuna salad.
TUNA TAPENADE
This is a wonderful version of tapenade, the Provençal olive paste. Serve it with croutons or raw vegetables, or use it as a filling for deviled eggs. Mash the hard-cooked yolks with the tapenade and spoon or pipe into the hard-cooked whites.
Provided by Martha Rose Shulman
Time 10m
Yield Makes about 1 1/4 cups
Number Of Ingredients 10
Steps:
- Make sure that there are no pits mixed in with your olives.
- Turn on a food processor fitted with the steel blade and drop in the garlic. When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl. Add the remaining ingredients except the tuna and puree to a smooth paste. Scrape down the sides of the bowl and add the tuna. Process until you have a smooth paste. Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 762 milligrams, Sugar 0 grams, TransFat 0 grams
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