THOIONADE (Provencal tuna and olive spread, 1-1/2 cups)
1 cup best quality French brine-cured black olive (such as Nyons), pitted
2 tablespoons capers in vinegar, drained
2 tablespoons dry red wine
2 plump cloves garlic, peeled, green germs removed, minced
½ teaspoon freshly ground black pepper, or to taste
one 7 ounce can best-quality tuna in olive oil (do not drain)
1 to 2 tablespoon extra-virgin olive oil, as necessary
- In the bowl of a food processor or blender, combine all of the ingredients. Process to form a thick paste, adding additional oil if necessary to form a smooth puree. Taste for seasoning.
- The spread can be stored, covered and refrigerated, for up to one week.
NOTE: Along the same lines, prepare a more pungent sardine-based spread, or sardinade, substituting a 3-1/2 ounce can of best-quality sardines cured in olive oil for the canned tuna.
from Patricia Wells, The Provence Cookbook