Open faced tuna and olive tapenade sandwich

One of my favorite Summer lunches is an open faced tuna and olive tapenade sandwich. You can buy a pre-made tapenade, but I like making a custom one to my taste. I usually have all the ingredients in my pantry/fridge. The base requirements are olives, capers and lemon juice.

I hunted through my larder and came up with this…

Capers
Kalamata olives
Sun dried tomatoes (and its liquid)
Roasted red bell peppers
Hot cherry peppers
Green onions stuffed with garlic
Black olives
Oive oil
Juice of 2 lemons
Black pepper.

Add fresh garlic to yours, I just counted on the garlic in the olives.

All this goes into a food processor and is pulsed a few times to your desire. Made a lot so you have leftovers.

Normally I’d put this on a toasted halved baguette, but I only had sourdough, so I lightly toasted those. First I put down a little mayo, but this isn’t standard. Then spread on the tapenade. Crumble on some tuna. I made this with leftover salmon too, and it is equally good. Then add a melty cheese. I had a Mexican 4 cheese, but normally I would use Monterey jack.

This goes under the broiler for a minute or so, you want the cheese melted and slightly browned.

Bingo, a fantastic sandwich that you can easily repeat with the left over tapenade.