Tuna tapenade

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.


  • 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


  • Food processor or blender


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