Tuna tapenade

  • 50g tinned pitted black olives
  • 50g jarred pitted green olives
  • 4 tbsp capers
  • 1 lemon, zested and juiced
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 140 to 170g tinned tuna, in oil
  • Salt and freshly ground black pepper
  • Crostini, recipe follows
  • For the crostini
  • 1 baguette
  • 1 tbsp olive oil
  • 1 tbsp vegetable oil
  • Salt and freshly ground black pepper
1) Blend all the ingredients, except the tuna, in a food processor until smooth but still chunky. Transfer to a medium serving bowl.

2) Drain the tuna but do not rinse. Flake the tuna with a fork. Add to the olive mixture, blending gently with a fork. Season with salt and pepper, to taste. Serve with crostini.

For the crostini:

Preheat the oven to 180C/Gas 4.

1) Slice the baguette, on the bias, into thin slices. In a small bowl, mix the oils and salt and pepper, to taste. Using a pastry brush, lightly coat one side of bread slices with the oil. Arrange on a sheet tray and bake until golden brown, about 8 to 10 minutes.

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