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Tuna Tapenade
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  Many regions of Italy feature seafood. This is our nod to that rich tradition, wrapped in an irresistible dip.
serves 12



1 6-ounce jar oil-packed tuna with oil
1 6-ounce can water-packed tuna, drained well

2 teaspoons anchovy paste

1 teaspoon fresh thyme leaves

2 tablespoons minced fresh parsley, plus extra for garnish

1 tablespoon grated lemon zest

2 cloves garlic, minced

3 tablespoons freshly squeezed lemon juice

3 tablespoons good olive oil

1/3 cup mascarpone cheese

1/4 cup pitted and chopped kalamata olives

1 tablespoon drained capers

salt to taste – if needed

freshly ground black pepper to taste

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Tuna Tapenade
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!



1. Flake tuna and add the fish into the bowl of a food processor fitted with a steel blade. Add the anchovy paste, thyme, parsley, lemon zest and garlic. Pulse a few times.


2. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth.


3. Add the olives, capers, salt and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.


4. Add chopped parsley and serve with crostini toasts.

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