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THOIONNADE

Place the tuna, olives, capers, egg yolk, and garlic clove in a food processor or blender.  Add the reserved oil from the tuna and a little bit more olive oil and purŽe. Taste for seasoning.  Sprinkle with Cayenne.  Serve as an hors dŐoeuvre, in a bowl.  Garnish with lemon slices and whole black olives.  Serve with country bread slices.
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8 oz canned tuna in olive oil, drained with oil reserved
2/3 cup black olives, pitted
2 tbsp drained capers
1 egg yolk
1 garlic clove, peeled
2 tbsp olive oil
pinch Cayenne pepper
salt
1 lemon, thinly sliced for garnish
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15
mn
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Thoionnade can also be used as a stuffing for fresh tomatoes, hard-boiled eggs and artichokes.
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Appetizers
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