Family friendly French

Tuna and olive tapenade toasts

Name: Tuna and olive tapenade toasts
Yield: 6
Cuisine: /french
Ingredients: 1 focaccia or ciabatta loaf; 1 garlic clove, halved; 3-4 tablespoons olive oil, plus extra to brush; 1 teaspoon dried oregano; 1 1/3 cups (200g) good-quality kalamata olives, pitted; 95g can tuna in oil, drained; 4 anchovy fillets; Pinch dried chilli flakes; 1 tablespoon salted capers, rinsed; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; Boiled quail eggs, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

Salty tuna and olive spread on crusty bread - does life get any more delicious?

1 focaccia or ciabatta loaf
1 garlic clove, halved
3-4 tablespoons olive oil, plus extra to brush
1 teaspoon dried oregano
1 1/3 cups (200g) good-quality kalamata olives, pitted
95g can tuna in oil, drained
4 anchovy fillets
Pinch dried chilli flakes
1 tablespoon salted capers, rinsed
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Boiled quail eggs, to serve

Method

1.

Preheat the oven to 160°C.
2.

Thinly slice the focaccia or ciabatta, then rub with the cut side of the garlic clove. Brush with extra olive oil and sprinkle with the dried oregano.
3.

Spread the slices on a baking tray, place in the oven and toast for 5-7 minutes on each side until crisp.
4.

Place the olives, tuna, anchovies, chilli, capers, mustard and lemon juice in a food processor. Season with pepper, then process to combine.
5.

With the motor running, gradually add the olive oil in a slow, steady stream until you have a rich, dark paste. The tapenade will keep covered in the fridge for up to 1 week. Serve the tapenade with the crisp toasts, and quail eggs if desired.