Tinned fish is a great addition to many vegetable dishes. It's certainly true for everybody's favourite, tuna. The tapenade in this recipe is made with tuna and anchovies.
2 Recipe - persons
Recipe - time: 45 minutes
Recipe - difficulty
Recipe - ingredients
1 can of tuna in olive oil, drained
1/2 garlic clove
3 salted anchovy fillets, soaked to remove excess salt and drained
2/3 cup (100 g) black olives, pitted
2 teaspoons capers, rinsed and drained
2 tablespoons light olive oil
2 teaspoons red wine vinegar
One 17-ounce (500 g) package of puff pastry, thawed if frozen
6 ounces (150 g) mixed tomatoes, thinly sliced
3/4 cup (200 g) artichoke hearts (from a can or jar), coarsely chopped
2 scallions, halved lengthwise
6 cups (200 g) Swiss chard, leaves only
2 tablespoons black olives
4 thyme sprigs
2 oregano sprigs, leaves only, finely chopped
Extra virgin olive oil
Salt and pepper, to taste
2 basil sprigs, leaves only
Recipe - how do you make it
Unlike most tinned fish, anchovies aren’t steamed, but ripened in salt for six months before being canned with olive oil. That’s why anchovies have a limited shelf life and are best kept in the fridge.
Recipe - steps
1 Preheat the oven to 350 °F (180 °C).
2 To make the tapenade: blend the tuna, garlic, anchovies, olives, capers, light olive oil, and vinegar in a food processor or with an immersion blender to form a coarse paste.
3 Line a baking sheet with parchment paper and preheat it in the oven. Cover the sheet with the puff pastry sheets. Lightly score a 3/4-inch (2 cm) border around the edge of the pastry. Spread on the tapenade, making sure to leave the edges uncovered. Top with the tomato.
4 Combine the artichoke, scallion, chard, olives, thyme, and oregano in a medium bowl with 2 tablespoons of extra virgin olive oil. Season with salt and pepper. Scatter the vegetables onto the tomatoes.
5 Bake the pizza for 20 to 25 minutes, until the edges are golden brown. Drizzle with extra virgin olive oil and garnish with basil. Serve immediately.
