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OLIVE & TUNA TAPENADE

May 23, 2023 | Sides and Sauces

347 CALORIES | 20G FAT | 3G SATURATES | 15G CARBS | 14G SUGAR | 3.3G SALT | 22G PROTEIN | 11G FIBRE

SERVES 2

for the dip

1 x 170g tin pitted black olives

1 x 140g tin tuna in water, drained

1 tablespoon capers

1 tablespoon olive oil

1 garlic clove, peeled

juice of ½ lemon

½ white onion

a small handful of fresh basil (optional)

1 tablespoon Dijon mustard

for the crudités

300g carrots, peeled and cut into sticks

300g celery, cut into sticks

½ cucumber, cut into sticks

a bunch of radishes, topped and tailed and quartered

1. Simply place all the dip ingredients in a food processor (or alternatively use a hand-held electric blender) and whiz together for a few minutes, ensuring the ingredients are chopped but still nice and chunky (this is a tapenade, not a paste).

2. Serve as a dip with a selection of fresh, crunchy crudités.

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