Pearls Black Pitted Olives to Go

Open-faced Italian Tuna and Olive Tapenade Sandwiches

Serves 4


  • 10 oz jarred Italian tuna packed in olive oil, drained
  • 3 Tablespoons fresh flat leaf Italian parsley, minced
  • Zest and juice of 1 lemon
  • 1 garlic clove, minced
  • 2 Tablespoons extra virgin olive oil
  • 4 Tablespoons mayonnaise or veganaise
  • 1 to-go pack of Pearl’s Black Pitted Olives
  • 1  tablespoon capers, rinsed and drained
  • 2 sun-dried tomatoes, chopped
  • 1 teaspoon freshly ground black pepper
  • 4 slices whole grain bread, brushed with olive oil, grilled (or toasted) and rubbed with a garlic clove


Flake the tuna into the bowl of a food processor fitted with its steel blade and add the parsley, lemon zest and juice, garlic, olives, capers, and sun-dried tomatoes.  Pulse until mixture is chunky but starting to combine.  Add the olive oil, mayonnaise and pepper and pulse again until combined.  Remove the blade and cover the bowl of the food processor with plastic wrap.  Refrigerate at least 30 minutes.  When ready to eat, spread the tuna mixture onto the bread and serve.

Dara Lyubinsky
Dara Lyubinsky