Tuna for a toddler

Recipes, Stories & Pictures | February 9, 2012 | By


In the world of food blogging, photography takes centre stage. It’s a world that is new to me and I had to wonder around many blogs to get the feel of how these talented ladies do it. The subject of a photo could be as unimportant as a pip of a lemon but the way it’s photographed poeticizes this miniscule stone into an important subject. I have to say my grandmother who, like many other amazing grandmothers, would not believe how differently we treat food in this day and age. ‘Why would you photograph your lunch before eating it taita?’ Would probably be her reaction if she saw how I set my tripod and angle our dinner plate till it turns cold, until I feel a photo looks suitable enough to be written about. So expect to see a lot of experimentation until I get better at taking photographs.

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Going back to this post’s mediterranean tuna tapenade adapted from Ina Garten‘s recipe, I am always looking for things to cook that we can all eat and enjoy in my home. My 18 months old toddler is going through spitting out food that isn’t a perfect smooth consistency.. expect of course for naughtiness like crisps and popcorn swallowed down with ease and grace.. The lemon, parsley and taste inducing ingredients in this tapenade takes the edge off any strong tuna flavour… it is delicious. For baby S, I mixed the tapenade with boiled Farfalle pasta. For myself and hubby, I spread it on a brown bread crostini, the way Ina Garten does.. and who am I to argue with Mrs Garten anyway!



  • 420g canned tuna
  • 1/2 cup parsley
  • 12 pitted greek black olives
  • 1/3 cup corn
  • 4 small cornichons
  • 2 tablespoons mushed avocado
  • 1 tablespoon yoghurt
  • juice of 2 lemons
  • 3 tablespoons olive oil
  • salt&pepper


Place everything in a food processor and pulse gradually until you achieve the consistency you prefer. This is it I am afraid!. I keep my tapenade in an air tight container in the fridge and use within 24 hours. It is great spread on a sandwich or a toast or added to slightly cooled pasta and drizzled with olive oil. Bon Appetite!


  1. Leave a Reply

    February 11, 2012

    Lara your blog is such fun to read. Your photographs are amazing! The food looks so colorful, I will definitely take a trip to the farmers market. I’m going to make the ratatouille, will let you know how it turns out 🙂 Was interesting to read about Mastic spice, I had never heard of it. Looking forward to seeing more recipes. Kathy

  2. Leave a Reply

    February 11, 2012

    Thank you Kathy! Mastic is best bought from Greece or turkey if you go… The stuff i found here was not great.. but will keep looking and find you some too..xxxx

  3. Leave a Reply

    February 13, 2012

    It’s been great so far 🙂 Please post some more stories and recipes soon!!

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