Tapanade

2 ounces anchovies
1 ounce canned tuna
1/2 cup black olives
3 tablespoons capers
1/2 teaspoon Dijon mustard
2 teaspoons lemon juice
1 clove garlic, minced
3 tablespoons extra virgin olive oil
1/2 teaspoon thyme

1. Chop anchovies, tuna, olives and capers together very finely.
2. Transfer to a bowl and stir in mustard, lemon juice, garlic and a pinch of thyme.
3. Gradually stir in olive oil to form a paste, then top with remaining olive oil.

Makes 4 servings