Tuna Pâté

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This creamy, rich tuna pâté, adapted from food&wine, is super simple and takes no time at all to prepare. They go well with raw vegetables, crackers or toasted baguette. It's a great way to turn a can of tuna into a healthy appetiser for entertaining, snack or a light lunch. My preference is for tuna in olive oil, but you could use the one in sunflower oil if preferred.

 

Tuna Pâté

adapted from Food & Wine

3x190 g Tuna packed in olive oil, drained 250 g Unsalted Kerrygold butter, at room temperature 60 ml Heavy cream Finely grated zest of 1 lemon 60 ml Fresh lemon juice 1/4 tsp Cayenne 6 Anchovy fillets packed in olive oil, drained 3 tbsp Capers, rinsed and drained Salt and pepper 2 tbsp Finely chopped chives, to garnish 2 tbsp Finely chopped black olives, to garnish 1/2 tsp Smoked paprika powder, to garnish Vegetable crudites and/or crackers, to serve

1. Line a 22 cmx8 cm / 8 inchx3 inch loaf pan with plastic wrap, leaving plenty of overhang.
2. Put the tuna, butter, cream, lemon zest and juice, cayenne, anchovy and capers in a food processor. Season with salt and pepper and whizz until smooth.
3. Transfer to the prepared loaf pan and smooth the top. Cover with the overhanging pieces of plastic wrap and refrigerate until firm, at least 8 hours or overnight.
4. Unwrap and unmold the pâté onto a serving dish and garnish with chopped chives, olives and smoked paprika. Serve with vegetables and/or crackers.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com