"Simplicity is the ultimate sophistication" LdV

Thursday, 9 April 2015

TUNA ANCHOIADE

TUNA ANCHOIADE

I absolutely adore this Provencal dip. The original recipe means "puree of anchovies". But I find it a little bit too strong for my friends in London. So, I have smooth it with some tuna. And it works wonderfully well. It's a delight with crusty bread and raw vegetables (cauliflowers, carrots, cucumber, radishes, celery, etc....).

Wine pairing : Sylvaner (White) from Alsace.


This Tuna Anchoïade recipe is gluten-free.


TUNA ANCHOIADE
A quick glance in your kitchen...

IN YOUR FRIDGE
Green olives
Capers
Lemon

IN YOUR CUPBOARD
Garlic
Tuna can in oil
Anchovies can in oil

TUNA ANCHOIADE
For one little bowl
200g 7 oz of tuna in oil drained
200g 7 oz of green olives (pitted) 
50g 1,7 oz of capers 
150g 5,2 oz of anchovies in oil drained
2 garlic cloves
The juice of 1 lemon.

In a food processor, whiz all the ingredients until pretty smooth.
Keep in the fridge.
Enjoy!  

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