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Tuesday, March 16, 2010

Tapenade and Tuna Wrap

Last week for an appetizer I made a green olive tapenade. I have always made a black olive tapenade but I was out of fresh black olives and had a jar of green olives from a great deli in Philadelphia Pa. One of my favorite cookbook's "Caprial's Bistro-Style Cuisine" has a trio of tapenades - the two olives and a wonderful sun dried tomato tapendade. I served the green olive tapenade with crostini crackers. We enjoyed a Sancere with this appetizer.

Now to today's dinner. I mixed the left over green olive tapenade in tuna fish for Tuna Wraps. My usual tuna wraps use tuna from a pouch blended with onion, mayo with olive oil, diced cucumber, chopped roasted red pepper, and capers. Add thinly sliced tomato, lettuce and then wrap.

Side: Steamed green beans and sweet potato fries (roasted not fried)

No wine with the wraps.

Just in case you "can't wait" for the next entry - it will be on Thursday, because tomorrow is St. Patrick's Day and I always find a place that I can enjoy a Guinness in memory of my gram and my dad.

So to keep you interested for the next will be Chicken with wild rice, pecans and apples.

Till then, enjoy

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