Tapenade

• 1 1/2 cups firmly packed drained Nicoise olives (available at specialty foods shops and some supermarkets) or other brine-cured black olives, patted dry
• 4 flat anchovy fillets
• 1/4 cup drained chunk light tuna (preferably packed in oil)
• 3 tablespoons drained bottled capers
• 3 tablespoons extra-virgin olive oil

1. Crush the olives lightly with the flat side of a large knife on a cutting board, discard the pits, and in a food processor puree the olives well.
2. Add the anchovies, the tuna, the capers, and the oil and puree the mixture well.
3. Serve the tapenade as a spread for toasted French bread slices or thin slices of chilled daikon radish as an hors d'oeuvre.

nicoise olives, anchovy, tuna, capers, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/tapenade-10548 (may not work)