Tapenade cu ton – gust mediteranean, cu suflet si aroma de vara! Tapenada este una dintre acele delicii mediteraneene care pare sa fi fost gandita special pentru zilele lungi de vara, cand mesele se prelungesc sub cerul liber, iar gusturile simple, dar intense, spun cele mai frumoase povesti. Originara din sudul Frantei, mai precis din insorita Provence, tapenada este o pasta tartinabila cu suflet – un amestec savuros de masline, capere, ansoa si ulei de masline, care, odata mixate, devin mai mult decat suma partilor: devin o amintire a vacantei, o clipa de tihna pe o felie de paine calda. In varianta de astazi, reinterpretam acest preparat clasic adaugand ton – un ingredient care aduce un plus de profunzime si o nota delicata de mare. Rezultatul este o tapenada de ton cremoasa, cu o textura catifelata si un gust bogat, desavarsit de contraste proaspete si sarate. O reteta simpla, dar cu efect, perfecta pentru aperitive rapide, brunch-uri lejere sau rasfaturi fara ocazie.

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INGREDIENTE (pentru 4 portii)

• 150 grame ton in conserva
• 5 grame patrunjel verde
• 15 ml suc de lamaie
• 10 ml ulei de masline
• 50 grame crema de branza
• 1 catel de usturoi
• 25 grame masline
• 10 grame capere
• Sare
• Piper

Incepem prin a pune patrunjelul in bolul robotului de bucatarie si il tocam fin, lasandu-l sa-si elibereze toata aroma.

Adaugam apoi sucul de lamaie, tonul, uleiul de masline, crema de branza si usturoiul, si mixam doar cat sa se lege frumos. Intra in scena maslinele, caperele, sarea si piperul, iar robotul isi face din nou treaba, pana cand obtinem o crema omogena, dar cu personalitate – nici prea fina, nici prea rustica.

Servim tapenada de ton alaturi de felii de paine prajita sau crackers crocanti. Este perfecta ca aperitiv, dar la fel de bine isi gaseste locul si intr-un brunch de weekend sau intr-un cos pentru picnic.

Detaliile video ale retetei:

Daca ti-a placut reteta de Tapenade cu ton te invit sa incerci si:

English version

Tuna Tapenade

Tuna Tapenade – a Mediterranean delight with soul and a taste of summer! Tapenade is one of those Mediterranean delicacies that feels like it was made for long summer days, when meals stretch out under open skies and simple, bold flavors tell the most beautiful stories. Originating in the sunny south of France, more precisely in Provence, tapenade is a soulful spread – a savory blend of olives, capers, anchovies, and olive oil that, once mixed, becomes more than just a combination of ingredients: it turns into a memory of vacation, a moment of calm on a slice of warm bread. Today’s version is a delicate reinterpretation of the classic, enhanced with tuna – an ingredient that adds depth and a subtle hint of the sea. The result is a creamy tuna tapenade, with a velvety texture and rich flavor, elevated by fresh and salty contrasts. A simple yet impressive recipe, perfect for quick appetizers, relaxed weekend brunches, or spontaneous indulgences.

INGREDIENTS (for 4 servings)

• 150 grams canned tuna
• 5 grams fresh parsley
• 15 ml lemon juice
• 10 ml olive oil
• 50 grams cream cheese
• 1 garlic clove
• 25 grams olives
• 10 grams capers
• Salt
• Pepper

We start by placing the parsley in the food processor and chopping it finely, allowing it to release its full aroma. Next, we add the lemon juice, tuna, olive oil, cream cheese, and garlic, blending just enough to combine nicely. Then come the olives, capers, salt, and pepper – and the processor does its magic once more, until we get a smooth but characterful spread – not too fine, not too rustic.

Serve the tuna tapenade with slices of toasted bread or crunchy crackers. It makes a perfect appetizer, but also fits beautifully into a weekend brunch or a picnic basket.

Watch the video recipe for full details:

If you enjoyed this Tuna Tapenade recipe, you might also like Tuna Dip with Walnuts, Tuna Salad with Cranberries and Celery or Tuna Deviled Eggs.

ENJOY OUR RIDE!

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