Drain the black olives and the capers and put them in a mixer bowl. Add the drained tuna and anchovies. Include the lemon juice and the mustard and grind together well.
Whisk the Extra Virgin Olive Oil from Spain little by little with the paste and keep beating until the tapenade achieves a greasy consistency.
Add the aromatic herbs, the salt and the freshly ground black pepper. Blend well. Taste for salt and leave the paste to set in the fridge for at least three hours.
At the time of serving, spread the tapenade on a slice of crystal bread. Accompany with diced tomato and chives.
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