Tapenade

Recipe (4 people)

black olives (300 g) pitted
capers (200 g)
white tuna (100 g)
anchovies (10) washed, in strips
olive oil (2 cups)
mustard (1 teaspoon)
basil (1 sprig)
garlic (1 clove)
salt, pepper, thyme, laurel

Grind together in a mortar the olives, capers, anchovies, tuna and garlic. Add the mustard, herbs, spices and olive oil, and beat thouroughly until you have a smooth past.