Tapenade

Ingredients
1/4 cup Capers
3 x 2 oz can flat Anchovy Fillets
7 oz can Tuna
1 clove Garlic
18 Black Olives pitted
Juice of 2 lemons
1/2 cup Olive Oil
3 teaspoons Cognac

Method

Place capers, anchovies and tuna with own oil and garlic, olives and lemon juice in blender.

Blend 2 to 5 minutes.

Gradually add olive oil.

Blend in cognac and black pepper.

Serve over hard boiled eggs, cold poached fish or cold boiled beef.