Ingredients

Tapenade:

150 ml	black Niçoise olives, pitted	2/3 cup
10 ml	garlic, minced	2 tsp.
10 ml	capers, drained	2 tsp.
30 ml	oil	6 tsp.
1 can	Ocean’s Flaked Light Tuna (184g or 170g), drained	1 can
5 ml	lemon juice	1 tsp.

Sandwich:

3	focaccia or onion buns	3
45 ml	mayonnaise	3 tbsp.
170g	roasted turkey, sliced	6 oz.
2 large	red peppers, roasted, skinned, seeded & cut in equal pieces	2 large

Chef's Tips

For faster preparation, buy a jar of already roasted red peppers in your deli or pickle aisle.
Tapenade makes a great dressing mixed with mayonnaise for pasta or potato salad.
Turkey could be replaced with goat cheese.

Directions

1	Combine the olives, garlic and capers in a food processor and form a paste. With the motor running, slowly add the oil and blend thoroughly. Then add the tuna and lemon juice, and continue processing until smooth
2	Slice the buns in half and spread one side with the tapenade and the other, lavishly with mayonnaise. Place 60g (2oz) of roast turkey on each sandwich along with 3-4 pepper strips. Put halves together and slice in half. Serve with side salad or crisp raw vegetables.