1 (7 oz.) can albacore tuna, drained
1/3 c. fresh lemon juice
1 (2 oz.) can flat anchovies, drained
1/4 c. capers, drained
15 lg. pitted black olives (about 1 lg. can)
1 generous tbsp. Cognac or brandy
1/4 c. olive oil
Freshly ground pepper

Combine tuna, lemon juice, anchovies, capers, olives and brandy in blender or food processor and whirl until smooth. With machine running, add olive oil in slow, steady stream until mixture is thick and creamy. Season to taste with pepper. Transfer to serving bowl and surround with crudites.

Tapenade will keep 1 week in refrigerator. Makes about 1 1/2 cups.