Ingredients

1 cup Greek or Sicilian black olives, pitted

3 tablespoons drained capers, rinsed

2 tablespoons lemon juice

1 garlic clove

1 teaspoon Dijon mustard

2 tablespoons olive oil

2 tablespoons dry Marsala wine

1/2 teaspoon black pepper

3 tablespoons drained water-packed tuna

Serves 6

In a food processor or blender, combine all ingredients and process to form a paste. Transfer to a bowl and serve at room temperature on fresh or toasted bread slices or raw vegetables.

This spread will keep for up to a week, covered, in the refrigerator. Return to room temperature before serving.

Wine Suggestion: Merlot