The tapenade can also be served as a dip for crudités or a zesty sauce for grilled fish. For best results, choose olives with distinctive flavors, such as those suggested below.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil. Add the linguine; cook according to package instructions, stirring occasionally, until it is al dente. Remove from heat, and transfer the linguine to a colander; let drain, reserving 1/4 cup cooking water.
Step 2
Make the tapenade: In the bowl of a food processor fitted with the metal blade, combine the olives, lemon zest, garlic, 2 tablespoons parsley, black pepper, and red pepper flakes. Process until the mixture is finely chopped and combined.
Step 3
Transfer the linguine to a large serving bowl, and toss with the reserved cooking water. Add the tapenade, tuna, tomatoes, and remaining 1/3 cup chopped parsley; toss well to coat. Serve immediately, garnished with parsley sprigs.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 365
Step 6
Fat: 9g
Step 7
Cholesterol: 13mg
Step 8
Carbohydrate: 51g
Step 9
Sodium: 912mg
Step 10
Protein: 19g
Step 11
Fiber: 5g
