Tapenade From The Silver Palate Cookbook - cooking recipe

Ingredients

1/2 cup imported black kalamata olive, pitted, can use Alfonso
1/4 cup imported green Sicilian olives, pitted
4 anchovy fillets
1 garlic clove
2 tablespoons capers, drained
2 tablespoons tuna packed in oil, drained
1 tablespoon lemon juice
1 cup fresh basil leaf, rinsed and patted dry
1/4 cup extra virgin olive oil
1/4 cup mayonnaise (optional)

Preparation

Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth.
With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise.
Taste, and correct seasoning. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.