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 purÄe. Taste for seasoning. Sprinkle with Cayenne. Serve as an hors d╒oeuvre, 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.
