Preparation:
Combine olives, capers, anchovy paste, tuna, Dijon, oil, lemon juice, parsley, and thyme in a food processor.
Process to a smooth puree.
Season to taste with salt and white pepper.
Mix well and cover and chill for 4-96 hours.
Spoon into mushroom caps garnish with pimiento.
Serve slightly chilled or at room temperature |
