• 1 can(7 oz.) tuna in water or oil, well drained
  • 1 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


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

Print this recipe

Submitted 6/13/05.
Source: Appetizers: food Writers' Favorites
Submitted By: Linda Wilson
Tropical Tapenade