Tuna Tapenade

• 1/2 cup canned pitted black olives
• 1/2 cup jarred pitted green olives
• 4 tablespoons capers
• 1 lemon, zested and juiced
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 (5 to 6-ounce) can tuna, in oil
• Kosher salt and freshly ground black pepper
• Crostini, recipe follows
• 1 baguette
• 1 tablespoon olive oil
• 1 tablespoon vegetable oil
• Kosher salt and freshly ground black pepper

1. Blend all the ingredients, except the tuna, in a food processor until smooth but still chunky.
2. Transfer to a medium serving bowl.
3. Drain the tuna but do not rinse.
4. Flake the tuna with a fork.
5. Add to the olive mixture, blending gently with a fork.
6. Season with salt and pepper, to taste.
7. Serve with Crostini.
8. Crostini:
9. Preheat the oven to 350 degrees F.
10. Slice the baguette, on the bias, into thin slices.
11. In a small bowl, mix the oils and salt and pepper, to taste.
12. Using a pastry brush, lightly coat 1 side of bread slices with the oil.
13. Arrange on a sheet tray and bake until golden brown, about 8 to 10 minutes.
14. Yield: about 24 slices

black olives, green olives, capers, lemon, garlic, olive oil, tuna, kosher salt, crostini, baguette, olive oil, vegetable oil, kosher salt

Taken from www.foodnetwork.com/recipes/melissa-darabian/tuna-tapenade-recipe.html (may not work)