Tuna And Olive Dip - cooking recipe

Ingredients

1 cup green olives, pitted
2 tablespoons salted baby capers, rinsed and drained
2 garlic cloves, roughtly chopped
1 teaspoon grated lemon zest
185 g tuna in vegetable oil (do not drain)
2 tablespoons chopped flat leaf parsley
extra virgin olive oil
toasted crostini or sliced baguette, to serve

Preparation

Place the first 6 ingredients in a food processor and process until smoothe, adding a little EVOO if necessary.
Season to taste with freshly ground black pepper and serve with the toasted crostini or baguette.