Tuna Tapenade

Ingredients

• 4 ounces black olives, pitted (I use Kalamata)
• 2 garlic cloves, halved
• 1 1/2 tablespoons capers (drained and rinsed thoroughly with cold water)
• 2 anchovy fillets (optional)
• 1 teaspoon fresh thyme leave
• 1 teaspoon fresh rosemary, chopped
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard
• 6 ounces light tuna in olive oil (not albacore)
• 1/2 teaspoon black pepper, freshly ground