Provençal Black Olive Tapenade with Tuna
Method
Prepare Base: Place the pitted Kalamata black olives, rinsed capers, anchovy fillets, and crushed garlic into the bowl of a food processor.
Pulse Aromatics: Pulse the mixture roughly 5 to 6 times until the ingredients are coarsely chopped, ensuring it retains a textured bite rather than turning into a smooth paste.
Incorporate Protein: Flake the drained tuna steak directly into the processor, then add the fresh parsley, extra virgin olive oil, and fresh lemon juice.
Blend & Season: Blend on a low setting for 10 seconds to fully integrate the ingredients, then season generously with black pepper and transfer to a serving dish.
Nutritional Insight: This recipe elevates traditional tapenade into a high-protein, low-GI fuel, offering rich omega-3 fatty acids that protect lean muscle and promote sustained fullness to silence food noise on GLP-1 pathways. Culinary Hack: Soak the capers in cold water for five minutes before blending to soften their intense brine, allowing the clean flavour of the tuna and fresh parsley to shine through.
Nutrition Facts
Per serving
