Tuna (Tonno) Tapenade is a delicious summer party food. It’s simple to make, served chilled. -Smear it on crusty bread, or hearty crackers, and you can also toss it into a bowl of freshly cooked pasta. There are many ways to make this, and so like everything else in cooking base it on what you like. Some recipes for Tuna Tapenade call for anchovies, lemon juice, capers, olives. I like to make my Tapenade with minced carrots, onion, garlic, capers, a spot of tomato puree (or paste), and lots of olive oil is a must.
Tapenade means savory spread or dip. It’s usually made with olives, anchovies, and capers, but its ingredients are not limited.
I make my Tuna Tapenade minus the anchovies and olives, but I suppose those items would be excellent to add to my recipe. I also cook my Tapenade, and chill it overnight in one of my fancy mason jars that I bought in Great Barrington, MA. -I think I was a bit tipsy when I bought it, cost me big bucks, but it’s lid came with clips, how could I say no? Anyway, you don’t have to cook Tapenade, but my recipe calls for it. I think cooking it enhances the flavors. -Clearly, you would not cook an Olive Tapenade.
Tonno means Italian for Tuna. For this recipe I use imported Italian Tonno pack in olive oil. It’s a little more expensive, but worth it. All Italian markets have it, buy the one packed in a jar with olive oil.
So this is how you do.
A jar or two of that expensive Tonno packed in Olive Oil.
A tablespoon of Canola oil
1/4 Extra virgin Olive Oil (or more)
One large carrot
Half of medium size onion
One good size garlic clove
About a cup or less of tomato puree or two tablespoons tomato paste
A tablespoon or more of small capers.
A pinch of red hot peppers flakes
A pink of sea salt
A pinch of sugar
One bay leaf
Extra virgin Olive oil to add at the end
Put the garlic, carrot, and onion in your Cuisinart until minced fine, then add it all to a sauté pan that has heated canola oil inside (medium heat is fine). Cook for a few minutes stirring constantly. Add the bay leaf, and the Tonno (olive oil it’s packed in too). Next add red pepper flakes, salt and sugar. Mix everything together over medium low heat, start to mash the tuna with the back of a wood spoon or fork until its very fine. Remove from it heat and let cool for a bit. Next add olive oil, and capers, mix that all in, and let it cool some more. Now pack it into a jar, or a mason jar. Let it chill in the refrigerator overnight. You can serve this right from the jar with crusty bread or crackers, or even sliced cucumber, and celery. The oil will come to the top, mix it in before you serve it. Don’t drain the oil off, it’s the best part, and when my guest leave I savagely dip bread into, you should do the same. Oh, keep the bay leaf inside, don’t discard it…