Recipe - Tapenade

18 ounce Black olives, chopped
4 ounce Capers
2 ounce Anchovy fillets (opt)
2 ounce Canned tuna in oil
Shot glass of cognac

Using a pestle and mortar, crush olives, capers, anchovies and tuna
together. Add cognac.

Serve as spread with bread or toast points.

Nutritional analysis per serving: 142 calories; 15.0 grams fat; 6.13
milligrams cholesterol; 514 milligrams sodium; 81% of calories from
fat.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip