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Active Time: 5 Minutes
Total Time: 5 Minutes
Yield: Makes 1 1/2 cups
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| Use as a bruschetta spread or as a pizza base. |
RECIPE INGREDIENTS
| 1 1/2 cups pitted black olives in brine, patted dry |
| 5 anchovy fillets |
| 1/4 cup canned tuna (preferably packed in oil), drained |
| 3 tablespoons capers |
| 3 tablespoons extra-virgin olive oil |
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DIRECTIONS
Place olives in a bowl of food processor. Puree until smooth. Add anchovies, tuna, capers and oil. Process for 25 seconds. Will keep refrigerated for 1 week.
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Serving Size = 1 Tablespoon
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 1 1/2 cups
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