This is a wonderful version of tapenade, the Provençal olive paste. Serve it with croutons or raw vegetables, or use it as a filling for deviled eggs. Mash the hard-cooked yolks with the tapenade and spoon or pipe into the hard-cooked whites.

Full Recipe

Tuna Tapenade - Biga

Author

Martha Rose Shulman | 2008-10-03

Source

https://cooking.nytimes.com/recipes/1016463-tuna-tapenade

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