Tapenade

Directions

1. 1
   Put the olives, garlic, capers, and enough of the olive oil to make a paste in the container of a blender or food processor.
2. 2
   Blend or process until smooth.
3. 3
   Remove to a bowl.
4. 4
   Put anchovy fillets, tuna, and their oils plus the olive oil in the container and blend to a paste.
5. 5
   Then blend in the first mixture and the cognac to a thick puree.
6. 6
   Taste for seasoning.
7. 7
   It will not need salt, because of the anchovies, but it may need more cognac, some freshly ground black pepper, a dash of Tabasco, or a touch of thyme or summer savory.