Serve as a topping for grilled tuna. Serves 4 to 6.

1 can (2 oz, 56 g) anchovies, drained and rinsed

8 - 10 oil-cured or Mediterranean-style black olives, pitted and finely chopped

2 cloves garlic, finely chopped

1/4 cup white wine or chicken broth

2 Tbs chopped parsley

2 Tbs lemon juice

2 Tbs capers, drained

Salt and freshly ground pepper to taste

Combine the sauce ingredients in an electric blender or food processor and process until smooth.