Anchoïade

Recipe from: 8/1/1992 12:00:00 AM
Ingredients 11
Servings 0
Time

Ingredients

  • 50
    g
    anchovy fillets, drained
  • olive oil
  • 1
    tomato, peeled and seeded
  • 50
    g
    blanched almonds
  • 1
    red sweet pepper, quartered and seeded
  • 1
    onion, peeled and cut in quarters
  • 3
    cloves of garlic, peeled
  • 15
    ml
    red wine vinegar
  • 5
    ml
    finely chopped fresh
  • freshly ground pepper to taste
  • 200
    g
    tuna, drained and flakes
 

Method

 
1. Make up drained anchovy canning liquid to 75 ml with olive oil. Purée the oil and fillets in a processor. Add remaining ingredients and process. Spoon into small bowls. Serve as a dip or with pita breads. Makes 500 ml.
 

Read more on: fish/seafood
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.