Yield: Makes about 3 cups.
This tasty hors d'oeuvre and sandwich spread has its origins in northern Italy. If you like you may use the Aioli.
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- 2 cups cooked chicken meat
- 1 can (7 ounces) chunk white tuna
- 2 fillets anchovy
- 2/3 cup Aioli (or 2/3 cup mayonnaise flavored with 2 small cloves garlic, minced)
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon capers
- 1/2 cup sliced pitted ripe black olives, for garnish