Friday, December 23, 2011

Beverly's Tuna Tepenade

My friend Bev at Beverlysbackporch posted this recipe the other day and it was a HUGE hit around here. I made this so The Blog Tech could take some to his girlfriend's house on Christmas Eve for The Feast of the Seven Fishes.


Put two drained containers of tune in the bowl of your food processor.


Add about 6 anchovies and several tablespoons of anchovy oil. This tepenade is not fishy tasting at all so do not skip this step.

Add a diced onion and a can of ripe black olives.


Add 1/2 cup of mayonnaise, several stalks of chopped celery and a couple squirts of your favorite hot sauce. I changed Bev's recipe a bit and added an 8 oz. block of cream cheese and a stick of softened butter.


Pulse until you have a smooth blend. Season with celery salt and pepper to taste.


Dice another can of olives into chunky pieces and mix in. Refrigerate and serve with crackers.


I took a photo of my daughter eating some of the tepenade but she didn't want to have her photo on the bog. Someone else can't seem to get his face on here enough. Though I don't have the right program, The Blog Tech managed to play around and get his mug, along with some Christmas embellishments, on here.