This tasty hors d’oeuvre and sandwich spread has its origins in northern Italy. If you like you may use the Aioli.
Yield: Makes about 3 cups.
- 2 cups cooked chicken meat
- 1 can (7 ounces) chunk white tuna
- 2 fillets anchovy
- 2/3 cup Aioli (or 2/3 cup mayonnaise flavored with 2 small cloves garlic, minced)
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon capers
- 1/2 cup sliced pitted ripe black olives, for garnish