Ingredients

• 1/2 cup canned pitted black olives
• 1/2 cup jarred pitted green olives
• 4 tablespoons capers
• 1 lemon, zested and juiced
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 (5 to 6-ounce) can tuna, in oil
• Kosher salt and freshly ground black pepper
• Crostini, recipe follows
• 1 baguette
• 1 tablespoon olive oil
• 1 tablespoon vegetable oil
• Kosher salt and freshly ground black pepper

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Instructions

1. Watch how to make this recipe.
2. Blend all the ingredients, except the tuna, in a food processor until smooth but still chunky. Transfer to a medium serving bowl. Drain the tuna but do not rinse. Flake the tuna with a fork. Add to the olive mixture, blending gently with a fork. Season with salt and pepper, to taste. Serve with Crostini.
3. Crostini:
4. Preheat the oven to 350 degrees F.
5. Slice the baguette, on the bias, into thin slices. In a small bowl, mix the oils and salt and pepper, to taste. Using a pastry brush, lightly coat 1 side of bread slices with the oil. Arrange on a sheet tray and bake until golden brown, about 8 to 10 minutes.
6. Yield: about 24 slices