I first tasted this at my good friend Rachel’s house and almost died. At least that’s the way I felt. I had recently bitten my tongue and the lemon’s acid aggravated the wound. Maybe it was the pain screeching though my head, but I thought this was the worst thing since sliced bread. My wife on the other hand loved it so much she asked for the recipe. I figured she was just being polite. But sure enough, a few weeks later she made the tapenade. Second time around was a charm.

Ready

• 6 ½oz can tuna in olive oil, drained
• 4 Tbsp unsalted butter, softened
• 1 cup quality olives, drained and pitted
• Lemon, for zest and juice
• A few pinches of fresh basil
• 4 oz can anchovies in oil

Set

• Food processor or blender

Go

1. Place all ingredients in food processor or blender and process until coarsely blended.
2. Serve at room temperature.