Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Greek olives
   1      tablespoon    capers
   1      tablespoon    anchovy paste
   1      tablespoon    light tuna in water
   1      teaspoon      Dijon mustard
   2      tablespoons   olive oil
   1      teaspoon      fresh lemon juice
   1      tablespoon    flat-leaf parsley
     1/2  teaspoon      fresh thyme
     1/4  teaspoon      kosher salt
     1/4  teaspoon      white pepper
  50                    button mushrooms
   2      ounces        diced pimiento

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