Ingredients:

4 ounces Kalamata olives, pitted and drained
2 teaspoons capers
2 ounces sun dried tomatoes, preferably packed in oil, drained
4 ounces canned tuna, packed in olive oil, drained
8 anchovy filets
4 teaspoons fresh basil, chopped
2 tablespoons extra virgin olive oil
8 ounces smoked tuna (optional)
freshly ground black pepper, to taste
Reduced Fat & Salt Breton Crackers

Preparation:

Place olives and capers in food processor and pulse until finely chopped. Remove to a bowl. Place sundried tomatoes in food processor and pulse until finely chopped. Finely chop basil and anchovies. Flake tuna fish with a fork. Combine olive oil and above ingredients, except crackers, in a bowl; mix well. Serve in crock with crackers.

Helpful hints:

Tapenade stores refrigerated, up to 4 days. After topping cracker with Tapenade, garnish with finely diced roasted red pepper or basil leaves for added color and flavor. For a light meal, top crackers with one teaspoon of Tapenade and add a piece of smoked tuna to each.