Real African Dishes: [MC-AllEthnic-Recipes] Provencal Tuna and Olive Paste - Tuna Tapenade; 3 pts ; 3g Carbohydrate; trace Dietary Fiber

Sunday, January 23, 2011

[MC-AllEthnic-Recipes] Provencal Tuna and Olive Paste - Tuna Tapenade; 3 pts ; 3g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Provencal Tuna and Olive Paste - Tuna Tapenade; 3 pts

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound imported black olives -- pitted
2 garlic cloves -- halved, green shoots removed
1 1/2 tablespoons capers -- drained and rinsed thoroughly with cold water
4 anchovy fillets -- soaked in cold water to cover for 15 minutes, and drained
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 can olive-oil packed light tuna -- (not albacore) 5-6 1/2 ounces
Freshly ground pepper

Make sure that there are no pits mixed in with your olives.

Turn on a food processor fitted with a steel blade, and drop in the garlic. When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl. Add the remaining ingredients, except the tuna, and puree to a smooth paste. Scrape down the sides of the bowl, and add the tuna and optional anchovies. Process until you have a smooth paste. Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.

Green Olive Tapenade: you can also make this tapenade with imported green olives, such as picholine or lucques varieties.

Advance preparation: This will keep for three or four days in the refrigerator. Place it in a bowl and cover with a film of olive oil and plastic wrap.

Serve tapenade, the Provençal olive paste, with croutons or raw vegetables. You can also make deviled eggs, mashing the tapenade with hard-cooked yolks to make the filling.

Yield: Makes about 1 1/4 cups

AuthorNote: many years ago, in an open-air market in a small village in the Vaucluse department of Provence, I discovered a number of tapenades made by a company called Delices du Luberon. They were traditional tapenades - made with olives, anchovies, capers, garlic, and herbs - but there were many variations. Some included almonds, others pesto, and one of my favorites combined olive oil-packed tuna with olives. Delices du Luberon is still going strong - I bought tapenade from them just last summer at the Apt market - and so are their tapenades.
This one continues to be one of my favorites. Serve it with croutons or raw vegetables, or use it as a filling for deviled eggs.

Description:
"3 pts NOT PointsPlus"
Cuisine:
"French"
Source:
"Very Best of Recipes for Healthy by Martha Rose Shulman, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"1 1/4 cups"
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Per Serving (excluding unknown items): 124 Calories; 9g Fat (63.0% calories from fat); 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 608mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 926531 0 0 0 0 0 0 0 0 0