HEART HEALTHY RECIPE- SUN-DRIED TOMATO, KALAMATA, AND TUNA TAPENADE

Serves 12

3 tablespoons per serving

Slow cooker size/shape
3-to 4½ quart round or oval

Slow cooking time

3½ to 4 hours on low, or 1 hour 45 minutes to 2 hours on high

 

§  Cooking Spray
§  8 sun-dried tomato halves (about 1 ounce), cut into thin strips
§  1 cup grape tomatoes, halved
§  ¼ cup finely chopped onion (Yellow preferred)
§  2 tablespoons water
§  2 medium garlic cloves, minced

§  1 cup grape tomatoes, halved
§  ¼ cup chopped fresh basil
§  12 kalamata olives oil (extra virgin preferred
§  1 tablespoon red wine vinegar
§  3 ounces canned very low sodium albacore tuna, packed in water, rinsed in cold water, drained, and coarsely flaked

“Colorful,” “chunky,” and “pungent” describe this mightily favored tapenade.  Spread it on whole-grain Melba toast, thin slices of toasted whole grain bread, or even slices of chilled boiled red potatoes.

Lightly spray a 2-cup heatproof glass measuring cup with cooking spray.  Put the sun-dried tomatoes, 1 cup grape tomatoes, the onion, water, and garlic in the measuring cup.  Place the measuring cup in the slow cooker.  Cook, covered, on low for 3½ to 4 hours or on high for 1 hour 45 minutes- 2 hours, or until the sun-dried tomatoes are very soft.

Carefully remove the measuring cup from the slow cooker.  Pour the mixture into a shallow dish, such as a pie pan.  To serve at room temperature, let stand for about 1 hour.  To serve chilled, cover and refrigerate for 1 to 2 hours.  The tapenade with thicken as it cools.

Just before serving, stir in the remaining ingredients except the tuna.  Gently fold in the tuna.

Per Serving______________________________________________

Calories                                          65                           
Cholesterol                                    4 mg

Total Fat                                         4.5 g                       Sodium                                           84 mg
Saturated Fat                                0.5 g                      
Carbohydrates                              5 g
Trans Fat                                        0.0 g                       
Fiber                                               1 g
Polyunsaturated Fat                    0.5 g                       
Sugars                                            2 g
Monounsaturated Fat                 3.0 g                      
Protein                                           3 g

                                               

Dietary Exchanges

1 vegetable, 1 fat

American Heart Association “healthy slow cooker cookbook” (2012, 15)