Traditional Provençal Tapenade With Capers, Anchovies, And Tuna Recipe

• 2 ounces pitted black olives (about 3/4 cup), such as Nicoise or oil-cured olives
• 2 ounces drained capers (about 1/3 cup)
• 1 ounce drained
• (about 8 fillets)
• 1 ounce drained oil-packed tuna (about 3 tablespoons)
• 2 loosely packed teaspoons fresh oregano, marjoram, or thyme leaves (optional; see note)
• 1/2 teaspoon Dijon mustard (optional; see note)
• Extra-virgin olive oil, as needed
• 1 teaspoon Cognac (optional; see note)

1. In the processor work bowl, combine olives, capers, anchovies, and tuna; add herbs and mustard, if using. Process, scraping down the sides, until a finely chopped paste forms. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Process in Cognac, if using. Serve.
2. Roughly chop olives, capers, and anchovies, then add to mortar with tuna. Add herbs and mustard, if using. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle to blend, drizzle in just enough olive oil to form a spreadable paste, about 2 tablespoons. Work in Cognac, if using. Serve.

black olives, capers, tuna, fresh oregano, extravirgin olive oil, cognac

Taken from www.seriouseats.com/recipes/2015/10/traditional-tapenade-provence-tuna-olive-caper-recipe.html (may not work)