Red Potatoes with Tuna Tapenade

 Tapenade is 'The Salsa of Provence': a strong, filled-with-flavor mixture of black olives, capers and anchovies among other things. The French like to serve it spread on slices of toasted French bread and also as a vegetable dip. I happen to think is perfect as a dip for steamed pieces of red potato.  It was created more than one hundred years ago in the Southern port city of Marseille.


About 4 lbs. small red potatoes
1 cup pitted black olives
1 can flat fillets of anchovies
1/2 cup bottled capers
1 small can (3 oz) Albacore (solid white meat) tuna
1 tablespoon grainy, brown mustard
Olive oil


Cut potatoes into halves or quarters, depending on their size ('2-bite' pieces). Put in large glass bowl with a little water and microwave, partially covered, until tender, 10 minutes or more. Allow to cool.
Meanwhile place olives in a food processor or blender. Chop a little using the pulse button. Rip anchovies into pieces and add to olives, along with capers, tuna and brown mustard. Process using pulse button until finely blended, but not a paste.
Remove to a pretty bowl and stir in a little olive oil until it's a nice dipping consistency. Serve with potatoes for dipping. Note: Best served at room temperature. Store in refrigerator for 1 week.