Olive and Anchovy Tapenade
Rinse and coarsely chop the anchovies. Peel the garlic and chop coarsely.
In a mortar, finely crush the olives, garlic, anchovies, tuna, thyme and capers. Add the oil and mix to creamy paste. Stir in the Cognac and season with pepper.
Spoon the tapenade into a glass jar or bowl, cover and refrigerate up to 3 weeks.
Serve spread on fresh white bread.