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Salsa Tapenade
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| 240 g | olive nere snocciolate |
| 100 g | filetti di acciuga |
| 100 gr | tonno sott'olio |
| 240 g | capperi |
| 1 cucchiaio | senape |
| 4 spicchi | Aglio |
| 1 | limone |
| 4 cucchiai | olio extravergine di oliva |
| 1cucchiaio | cognac |
| pepe |
spellare il limone col rigalimoni (solo la parte gialla) e strizzarlo. Unire succo e buccia agli altri ingredienti e frullare
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