Tuna Tapenade

• 2 garlic cloves lrgs
• black olives pound pitted imported, 1 1/2 cups
• 1 tablespoon capers rinsed, drained
• 4 anchovy filets
• 1 can water packed tuna 6 oz drained
• 1 teaspoon fresh thyme leaves
• 1/2 dried thyme tspn
• 1 teaspoon fresh rosemary chopped
• 1/2 dried rosemary tspn, crumbled
• 1 teaspoon dijon mustard
• 2 tablespoons lemon juice
• 1 cup olive oil
• freshly ground black pepper to taste
• chopped fresh herbs or sprigs for garnish

1. If the anchovies are salt-packed, soak them for about 5 minutes in water and drain.
2. Turn on a food processor and drop in the garlic. When it is chopped, turn off the machine and scrape down the sides.
3. Add the olives, capers, anchovies, tuna, thyme, rosemary and mustard. Blend together until fairly smooth.
4. Add the lemon juice, olive oil and a generous grinding of pepper and continue to blend until you have a smooth paste.
5. Scrape into an attractive serving bowl and garnish with herbs. Refrigerate 2 hours until ready to serve.

garlic, black olives, capers, anchovy filets, water, thyme, thyme, rosemary, rosemary, mustard, lemon juice, olive oil, freshly ground black pepper, fresh herbs

Taken from www.yummly.com/recipe/Tuna-Tapenade-1676932 (may not work)