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Tropical Tapenade Recipe
|Canned tuna in water/Tuna in oil||7 Ounce, well drained|
|Canned pitted black olives||6 Ounce, drained|
|Fresh mint leaves||1⁄2 Cup (8 tbs), rinsed and well drained|
|Picante sauce/Salsa||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Freshly squeezed lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||To Taste|
Calories 410 Calories from Fat 251
% Daily Value*
Total Fat 30 g45.7%
Saturated Fat 2.3 g11.7%
Trans Fat 0 g
Cholesterol 30.1 mg
Sodium 1127.1 mg47%
Total Carbohydrates 11 g3.7%
Dietary Fiber 0.95 g3.8%
Sugars 2.3 g
Protein 26 g51.8%
Vitamin A 9.6% Vitamin C 13.6%
Calcium 3% Iron 4.1%
*Based on a 2000 Calorie diet
Process with quick on/off pulses until chopped into small pieces.
Stir in picante sauce, olive oil, lemon juice and garlic.
Season with salt and pepper.
Serve at room temperature, or, cover and refrigerate 1 hour or longer and serve chilled.
Serve with crackers or fresh vegetables for dipping.