Everybody loves Mediterranean cooking because it’s healthy and delicious. So this week on Fire Up The Pantry Chef Daniel Green brings out an old favorite recipe for an Olive & Tuna Tapenade on top of a Bean Salsa with Mahi Mahi.
Does it sound complicated? Well it’s not.
Daniel shares how to make a a classic French Olive Tapenade his way. It’s light, quick and easy and perfect as a snack on its own or as an ideal complement to a larger meal.
The most interesting thing is that every ingredient Daniel uses is either from a can, a package, a bottle or frozen. So you can follow along and make restaurant-style creations at home, with ingredients you probably already have in your pantry.
(Serves 1 as a snack or 4 as a dip)
1 can black pitted olives (170g), 1 can drained tuna in water (140g), 1 tablespoon olive oil, 1 teaspoon garlic paste, juice ½ lemon, 1 teaspoon dried basil, 1 tablespoon Dijon mustard.