Recipe

Ojai Tapenade Recipe

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Ingredients

Directions

Step #1 Cut fennel bulb lengthwise into 1/4-in.
Step #2 -thick slices.
Step #3 Put into a medium bowl, cover with water, & chill at least 30 mins & up to 1 day.
Step #4 Make the tapenade: Put tuna, & thyme in a food processor/blender & whirl until mixture turns into a smooth paste, anchovies, capers, parsley, pausing often to scrape sides with a spatula.
Step #5 Add olives & mustard & whirl until smooth.
Step #6 With food processor/blender running, slowly pour olive oil into top.
Step #7 Turn tapenade out into a serving bowl.
Step #8 Set a steamer basket In a large-ish pot & fill pot with enough water to come just below basket.
Step #9 Cover up & bring water to a boil over medium-high heat.
Step #10 Add beans, & steam until tender-crisp, cover, 4 to 5 mins.
Step #11 Transfer to a bowl & let cool.
Step #12 Steam cauliflower next, transferring to another bowl when just losing its crispness, about 2 mins.
Step #13 Add more water to pot if necessary & steam potatoes until tender when pricked with tip of a sharp knife, 15 to 20 mins; transfer to a bowl & set aside.
Step #14 Let cool till just warm or, if serving later, cover & chill in the fridge.
Step #15 Drain fennel & arrange on a platter with radishes, tomatoes, & steamed vegetables; serve this with tapenade.
Step #16 Note: Nutritional analysis is per 1/4 c.
Enjoy the Ojai Tapenade recipe