Instructions: Crush the olives lightly with the flat side of a large knife on a cutting board, discard the pits, and in a food processor puree the olives well.

Add the anchovies, the tuna, the capers, and the oil and puree the mixture

well. Serve the tapenade as a spread for toasted French bread slices or thin slices of chilled daikon radish as an hors doeuvre.

Makes about 1 1/2 cups.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.