Tuna tapenade from Wine Time: 70+ Recipes for Simple Bites That Pair Perfectly with Wine (page 45) by Barbara Scott-Goodman

  • garlic clove
  • lemon juice
  • Show all ingredients...
  • Serves : 6 to 8

  • EYB Comments

    Can substitute Niçoise olives for Kalamata olives, Cerignola olives for Castelvetrano olives, and anchovy paste for anchovy fillets. Refrigerate for at least 1 hour before serving.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Niçoise olives for Kalamata olives, Cerignola olives for Castelvetrano olives, and anchovy paste for anchovy fillets. Refrigerate for at least 1 hour before serving.

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