10 oil-cured black olives, pitted
1 T. capers
5 anchovy fillets
3 cloves garlic, peeled
2 T. Cognac
2 T. lemon juice
1 T. fresh thyme or 1 t. dried
9 1/2 oz. tuna packed in olive oil
12 T. unsalted butter, softened
freshly ground white pepper to taste
1/2 c. chopped walnuts
extra walnuts halves to decorate
In a food processor with the steel knife, blend olives, capers, anchovies, garlic, Cognac, lemon juice, and thyme until finely chopped.
Add the tuna with oil and process until pureed.
With processor on, add butter two tablespoons at a time, incorporating each before adding the next batch.
Put mixture in a bowl, and fold in pepper and walnuts.
Scrape into a 3-cup terrine or other serving bowl, and level the top.
Refrigerate for 20 minutes, then cover with plastic wrap, but do not let the wrap touch the top of the spread.
Refrigerate until serving, then decorate with walnut halves.
Serve cool but not cold.