Pit the olives. Drain the tuna and blend both with the egg yolk, the peeled garlic and the capers in a hand mixer.
Add the tuna oil and a little olive oil until the paste is smooth. Taste, season with salt if necessary and dust lightly with cayenne pepper.
Chill in a bowl garnished with black olives and lemon slices and serve with farmhouse bread as an appetizer.
Tuna cream tastes equally good in hollowed out tomatoes, artichoke bottoms or eggs.
– Takes about : 15 min – Preparation time. : 15 min – Difficulty : Easy – Price : Medium
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