|Canned tuna in water/Tuna in oil||7 Ounce, well drained|
|Canned pitted black olives||6 Ounce, drained|
|Fresh mint leaves||1⁄2 Cup (8 tbs), rinsed and well drained|
|Picante sauce/Salsa||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Freshly squeezed lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||To Taste|
In bowl of food processor fitted with a steel blade, combine tuna, olives and mint leaves.
Process with quick on/off pulses until chopped into small pieces.
Stir in picante sauce, olive oil, lemon juice and garlic.
Season with salt and pepper.
Serve at room temperature, or, cover and refrigerate 1 hour or longer and serve chilled.
Serve with crackers or fresh vegetables for dipping.