Simple Tapenade

• 1 6 1/2-ounce can tuna
• 3 anchovy fillets
• 2 heaping tablespoons drained capers
• 1 clove garlic, peeled and crushed
• 24 pitted black Mediterranean-style olives
• 1/4 cup good-quality olive oil
• Juice of half a lemon

1. Place tuna, anchovy fillets, capers, garlic and olives in the bowl of a food processor or blender and process briefly, just to mix.
2. With processor running, slowly pour in olive oil until well blended.
3. Final consistency should be grainy.
4. Remove mixture from processor and place in a serving bowl.
5. Add lemon juice to taste and mix well.
6. Serve immediately, with crisp toast fingers or slices of crusty bread.

tuna, anchovy, capers, clove garlic, black mediterraneanstyle, olive oil

Taken from cooking.nytimes.com/recipes/9966 (may not work)