Tuna Tapenade

This tapenade takes the classic Provençal olive spread and adds oil-packed tuna for a protein-rich twist. Black olives, capers, garlic, lemon juice, and a surprising splash of dark rum all get blended smooth in the food processor, then olive oil streams in to create a silky, spreadable paste.

The dark rum is the unexpected ingredient here. Just a tablespoon adds a warm, slightly sweet depth that rounds out the briny olives and salty capers without tasting boozy.

Use oil-packed tuna, not water-packed. The oil adds richness and helps the tapenade emulsify into a smooth, cohesive spread rather than a dry, crumbly paste.

Chef Tips

• Drain the tuna well before blending. Too much residual oil makes the finished tapenade greasy.
• Stream the olive oil in slowly through the feed tube while the processor runs. This emulsifies the spread and gives it a creamy, even texture.
• Taste before serving and adjust with more lemon juice or pepper. Olives and capers bring plenty of salt, so you likely won’t need any.
• Serve with raw vegetables, crusty bread, or spread on toasted crostini for an elegant appetizer.

Variations

• Green olive tapenade: Use green olives instead of black for a brighter, more peppery flavor.
• Anchovy version: Add 2-3 anchovy fillets for a more traditional, intensely savory tapenade.
• White bean tuna: Fold in a can of drained white beans for a heartier, more substantial dip.