Very fishy: one round of classic smoked salmon and cream cheese, together with an open sandwich of my tapenade-inspired paste. The original that I developed uses black olives (more authentic) but today I used stuffed green ones.
Method:
Mix together half a tin of tuna chunks, 5 chopped olives, 1 scant tsp garlic puree, 1 tsp finely chopped red chilli pepper, 1 scant tsp lemon juice, 2 dstsp olive oil and 1 tsp mayo. Blend with the back of a spoon.
