This is one of Ina Garten’s recipes and is delicious as a quick starter to put over toasted crostini.
I beg you to use Italian tuna in olive oil, not American tuna, as it has twice the flavor.
Makes about 36 crostini full.
10 – 12 oz canned Italian tuna packed in olive oil
2 tsp anchovy paste
1 tsp fresh thyme leaves
2 tbsp minced fresh flat leaf parsley, plus extra for garnish
1 tbsp grated lemon zest
2 large cloves garlic, minced (about 2 tsp)
3 tbsp freshly squeezed lemon juice
3 tbsp good olive oil (plus extra for brushing the bread slices)
1/3 cup Italian mascarpone cheese
1/4 cup pitted and chopped Kalamata olives
1 tbsp drained capers
1 tsp Kosher salt
1 tsp freshly ground black pepper
36 slices French bread sliced diagonally
Drain all but 1 tbsp of the oil from the tuna then flake the fish into the bowl of a food processor fitted with a steel blade.
Add the anchovy paste, thyme, lemon zest, garlic and parsley and pulse a few times.
Add the lemon juice, 3 tbsp olive oil, and the mascarpone cheese and process until smooth.
Add the olives, capers, salt and pepper and pulse just to incorporate.
Transfer the mixture to a bowl and cover with plastic wrap and refrigerate for at least 1 hour.
Meanwhile heat a grill or use a heavy ridged flat pan. Slice the French bread diagonally and brush with olive oil and put on the grill until lightly browned. You can also put the slices on a sheet pan and roast at 400 F for about 6 minutes or until toasted.
Set aside and allow to cool slightly.
Mound the tapenade on the toast pieces and sprinkle with the extra chopped parsley and serve on a large platter.