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TAPENADE
1½ cups firmly packed drained Niçoise olives (available at specialty foods shops and some supermarkets) or other brine-cured black olives, patted dry
4 flat anchovy fillets
1/4 cup drained chunk light tuna (preferably packed in oil)
3 tablespoons drained bottled capers
3 tablespoons extra-virgin olive oil
Crush the olives lightly with the flat side of a large knife on a cutting board, discard the pits, and in a food processor purée the olives well. Add the anchovies, the tuna, the capers, and the oil and purée the mixture well. Serve the tapenade as a spread for toasted French bread slices or thin slices of chilled daikon radish as an hors d'oeuvre.
Makes about 1½ cups.