Tuna (Or Sardine) and Olive Paste

Ingredients

• 1 cup best-quality french brine-cured black olives, pitted (such as Nyons)
• 2 tablespoons capers, in vinegar, drained
• 2 tablespoons dry red wine
• 2 plump garlic cloves, peeled, green germs removed, minced
• 1/2 teaspoon fresh ground black pepper (to taste)
• 1 (7 ounce) can best-quality tuna in olive oil (do not drain)
• 1-2 tablespoon extra-virgin olive oil, as necessary

Directions

1. 1

   In the bowl of a food processor or blender, combine all the ingredients.

2. 2

   Process to form a thick paste, adding additional oil if necessary to form a smooth puree.

3. 3

   Taste for seasoning.

4. 4

   The spread can be stored, covered and refrigerated, for up to 1 week.

5. 5

   Variation: Along the same lines, prepare a more pungent sardine-based spread, or sardinade, substituting a 3 3/4 ounce can of best-quality sardines cured in olive oil for the canned tuna.