2 cloves garlic
1 T capers, drained
juice of one lemon
4pi grinds lemon pepper
dash of nutmeg
half handful fresh parsley leaves
half handful fresh dill
2 oz can of anchovy fillets in olive oil (drained)
Add and pulse until desired texture:
5 oz tuna, drained (water packed)
5 oz tuna, drained halfheartedly (olive oil packed)
7-8 oz drained pitted black olives
That's about it. Make a few hours ahead and refrigerate to let the
flavors blend. Serve with crackers, toast or some paleo non-grain
pleasure substitute.