Originally from France, black olive paste is more commonly known as tapenade, and is a puree of black olives, capers, garlic, anchovies, and olive oil. It is often used as a spread for crackers. Here it infuses a simple tuna salad with the flavors of the South of France.
Serves 3 to 4.
2 6-ounce cans white albacore tuna packed in water, drained and flaked with a fork
2 heaping tablespoons mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 celery stalk, finely chopped
¼ small red onion, finely chopped
¼ cup diced roasted red bell pepper
1 heaping tablespoon black olive paste or 2 tablespoons finely chopped Kalamata olives
2 tablespoons capers, drained and chopped
2 anchovy fillets, minced
1 to 2 tablespoons chopped fresh Italian flat-leaf parsley leaves
Kosher salt and black pepper
1. Place all the ingredients except the salt and pepper in a medium-size bowl and mix to combine. Add the salt and pepper to taste. Cover and refrigerate at least 1 hour and up to overnight.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)