THOIONADE (Provencal tuna and olive spread, 1-1/2 cups)

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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

  1. 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.
  2. 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

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