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TUNA TAPENADE WITH MELBA TOAST
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| Ingredients: |
10 ounces Italian tuna packed in olive oil
2 teaspoons anchovy paste
1 teaspoon thyme
2 tablespoons parsley
1 tablespoon lemon zest
2 teaspoons minced garlic
3 tablespoons lemon juice
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3 tablespoons EVOO
1 cup Italian mascarpone cheese
1/4 cup pitted and chopped Kalamata olives
1 tablespoon capers
1 teaspoon kosher salt
1 teaspoon ground black pepper
Melba Toast Rounds
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| Procedures: |
Drain all but a tablespoon of olive oil from the tuna and then flake it into the bowl of a food processor fitted with the steel blade.
Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, EVOO and
mascarpone and blend until almost smooth.
Add the olives, capers, salt and pepper and pulse until smooth.
Transfer the mixture to a bowl and refrigerate, covered, for at least an hour.
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| Notes: |
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2011-03-02: This was excellent. It could also be served with crostini.
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