Olive and Tuna Tapenade

Tuna replaces the capers called for in most tapenade recipes, and where there is usually thyme, there is now basil.

Have ready:

1 6-oz. can oil- or water-packed tuna
1 cup pitted green olives
1/4 cup minced fresh basil
Grated zest of one lemon
2 tbs. fresh lemon juice
Black pepper (optional, to taste)

Put all ingredients into a food processor and pulse until the mixture reaches a coarse paste stage. Cover and refrigerate. Serve at room temperature with crackers or French bread. Tapenade will keep in the refrigerator for several days.