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Tropical Tapenade Recipe | |
Caribbean Appetizer | |
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Ingredients:
1 can(7 oz.) tuna in water or oil, well drained1 can(6oz.) pitted black olives, drained 1/2 cup fresh mint leaves, rinsed and well drained 1/4 cup picante sauce or salsa 2 tablespoons olive oil 2 tablespoons freshly squeezed lemon juice 1 clove garlic, minced Salt and black pepper, to taste
Directions:
In bowl of food processor fitted with a steel blade, combine tuna, olives and mint leaves. Process with quick on/off pulse until chopped into small pieces. Stir in picante sauce, olive oil, lemon juice and garlic. Season with salt and pepper. Serve at room temperature; or cover and refrigerate 1 hour or longer and serve chilled. Serve with crackers or fresh vegetables for dipping | |