A puree originating in Provence, tapenade is made from capers, olives and anchovies, and in many cases tuna fish. It is served with raw vegetables, as an hors-d'oeuvre, or as a condiment to accompany meat or fish.
Serve as a light first course or as part of an hors-d'oeuvre selection. The filling is delicious spread on thin toast triangles.
Serves 6
- 6 hard-boiled eggs, shelled
- 10 black olives, pitted
- 6 anchovy fillets, soaked in a little milk
- 30 ml canned tuna, well drained
- 15 ml capers, rinsed and dried
- 90 ml olive oil
- 10 ml lemon juice
- 10 ml Brandy (optional)
- Ground black pepper, to taste
- Lettuce leaves
- Thyme sprigs, for garnish
- Sliced black olives, for garnish
- Cut the eggs in half lengthwise ; carefully remove the yolks and set aside.
- Using a food processor or a mortar and pestle, blend the olives, anchovies, tuna and capers to a coarse paste ; beat in the oil, a little at a time, until the mixture is thick and creamy.
- Mash the egg yolks and blend in ; Add lemon juice to taste, brandy, if using, and pepper.
- Spoon the mixture into the hollows of the egg whites.
- Arrange on a platter lined with the lettuce leaves ; garnish with the thyme and the black olives.
BON APPÉTIT
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