1 1/2 c. pitted ripe olives
2 oz. anchovy fillets, chopped
1/2 c. tuna fish, drained
1 tsp. dry mustard
1/2 c. capers, drained
1 c. olive oil
1/4 c. fresh lemon juice
1 jigger brandy
Pepper to taste

Process olives until finely chopped. Add anchovies, tuna, mustard and capers. Process smooth. Slowly add olive oil, then lemon juice and brandy. Add freshly ground pepper to taste. Refrigerate. Serve with crusty bread, crackers, on boiled egg halves, etc.