Ingredients

　　1 1/2 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.