MAGIMIX C 3200 User Manual page 33

Tuna dip
Preparation: 5 min
Tinned tuna in brine (190g net weight)
2 tbsp soft cheese
1 tsp olive oil
1 tsp mustard
Juice of ½ lemon
15 chive leaves
Fleur de sel sea salt flakes & pepper
1. Drain the tuna and break into large flakes. Place in the mini bowl.
2. Add all the other ingredients, pulse 4-5 times, and hey presto!
Chef's tip:
also great as a spread on slices of toasted country bread.
Tapenade
Preparation: 5 min
250g pitted black olives
20ml olive oil
1 tbsp capers
2 tsp mustard
Juice of 1 lemon
Pepper
1. Put all the ingredients except the olive oil in the mini bowl. Blend for about 30 seconds
to achieve an even consistency.
Run the processor for a further 10-20 seconds, gradually adding the olive oil via the
2.
opening until it is completely absorbed.
Chef's tip:
delicious with toasted slices of country bread.
For a more intense flavour, replace the standard black olives in brine with
herbed or Greek-style black olives, remembering to pit them first.
32 SAUCES & APPETISERS