Traditional Provençal Tapenade With Capers, Anchovies, and Tuna Recipe

Name: Traditional Provençal Tapenade With Capers, Anchovies, and Tuna Recipe
Ingredients: 2 ounces pitted black olives (about 3/4 cup), such as Niçoise or oil-cured olives; 2 ounces drained capers (about 1/3 cup); 1 ounce drained oil-packed anchovy fillets (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)

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Traditional Provençal Tapenade With Capers, Anchovies, and Tuna Recipe

Ingredients

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2 ounces pitted black olives (about 3/4 cup), such as Niçoise or oil-cured olives2 ounces drained capers (about 1/3 cup)1 ounce drained oil-packed anchovy fillets (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 needed1 teaspoon Cognac (optional; see note)

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Instructions

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If using a food processor: 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. If using a mortar and pestle: 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.