Serves 6 to 8 as an Appetizer
Juicy black and green olives combined with tuna and capers as the topping for crostini is una fantasia (a creation), as Nancy likes to call it. It's also good as a dip for raw vegetables. Be sure to use olives in olive oil, not canned.
1 pound black or green olives, pitted
1/2 cup capers in salt, rinsed well and drained
1 small clove garlic, coarsely chopped
Half a small 6 1/8-ounce can tuna packed in olive oil
1/2 cup Filippo Berio Extra Virgin Olive Oil
Fresh lemon juice to taste
Combine all the ingredients except the lemon juice in a blender or food processor and process very briefly to make a coarse textured paste. Taste and add a few drops of lemon juice.
Scoop the ingredients into a bowl and serve with toasted bread or with raw vegetables.
The tuna mixture may be prepared up to a week in advance and refrigerated in a jar with a thin layer of olive oil over the top. Bring to room temperature before serving.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"