Ingredients
- 1 can Cento Tuna Fish in Olive Oil (5 oz)
- ½ cup Cento Jumbo Pitted Black Olives
- ½ cup Cento Pitted Green Olives
- ¼ cup Cento Nonpareil Capers
- 2 tbsp Lemon Juice
- 2 cloves Bellino Whole Garlic Cloves
- ¼ tsp Cento Ground Black Pepper
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- Bellino Classico Bruschette, for serving
Directions
In a food processor, mix together olives, capers, lemon juice, garlic, and pepper. Pulse until everything is chopped, but still chunky, about 10 seconds. Transfer olive mixture to a serving bowl and fold in the tuna and olive oil. Cover and refrigerate for 1 hour. Serve with Bellino Classico Bruschette.
