Tuna spread with walnuts

• 10 oil-cured black olives, pitted
• 1 tablespoon tiny, nonpareil capers
• 5 anchovy fillets
• 3 cloves garlic, peeled
• 2 tablespoons Cognac
• 2 tablespoons lemon juice
• 1 tablespoon fresh thyme (when fresh thyme is not available, use one teaspoon ground thyme)
• 9 1/2 ounces tuna, packed in olive oil
• 12 tablespoons unsalted sweet butter, softened, but still cool
• Freshly ground white pepper to taste
• 1/2 cup chopped walnuts
• Extra walnut halves, or a few fresh leaves, or both, to decorate the top of the spread

1. In the bowl of a food processor, fitted with its steel knife, place the olives, capers, anchovy fillets, garlic cloves, Cognac, lemon juice, and thyme; process until everything is finely chopped.
2. Add all of the tuna, including the packing oil; process until the tuna is pureed.
3. Scrape down the sides of the processor; process for a few seconds.
4. With the processor on, add the butter, two tablespoons at a time, allowing each quantity to be incorporated before the next batch is added.
5. Turn the tuna mixture into a mixing bowl.
6. Season with white pepper.
7. Fold in the chopped walnuts.
8. Pour and scrape the spread into a three-cup terrine or other serving bowl.
9. Level the top.
10. Refrigerate the spread uncovered for 20 minutes to set the top.
11. Cover with plastic wrap (but don't let the wrap touch the top of the spread) and keep refrigerated until needed, or up to five days.
12. For serving, decorate the top of the spread with walnut halves and a few pretty, fresh leaves.
13. Serve cool but not cold.

black olives, nonpareil capers, anchovy, garlic, cognac, lemon juice, fresh thyme, tuna, unsalted sweet butter, freshly ground white pepper, walnuts, extra walnut halves

Taken from cooking.nytimes.com/recipes/3100 (may not work)