Tuna and Caper Pate

A community recipe by Anonymous

Not tested or verified by Nigella.com

Introduction

I don't know if this can be called a pate, but while I often call it a dip, it's a little too thick for to be called that. It tastes lovely though, and is a handy standby as it's made from pantry ingredients. Don't let the fact it's from tinned tuna turn you off, it's lovely - unless you don't like fish! I have given specific quantities but work it to your own taste. Just remember it's approx half the amount of butter to the quantity of tuna by weight of can.

Ingredients

Serves: 4

Metric Cups

200 grams canned tuna (in oil, drained)
125 grams butter (soft - not melted)
1 pinch of cayenne pepper (generous - to taste)
3 tablespoons lemon juice (to taste)
63 millilitres capers (drained)

7 ounces canned tuna (in oil, drained)
4⅖ ounces butter (soft - not melted)
1 pinch of cayenne pepper (generous - to taste)
3 tablespoons lemon juice (to taste)
2 fluid ounces capers (drained)

Method

Tuna and Caper Pate is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a food processor, blend together the tuna, butter, cayenne, pepper and 2 TBSP lemon juice. Stop and scrape down sides, process again. Taste, and add more lemon juice and cayenne if preferred.

Add capers and process using pulse option, until just combined. If you are using large capers, blend them in fairly well. If using tiny capers, hold back about a tablespoon's worth. Process the rest until just blended through, and then drop in the remaining tablespoon full, and just combine.

Spoon into a serving bowl.

Cover with cling wrap, pressing onto the pate, and refrigerate for at least two hours for flavours to combine.

Bring to room temperature so it's softened, serve with cruditÃ©s, lavish or crusty bread.

In a food processor, blend together the tuna, butter, cayenne, pepper and 2 TBSP lemon juice. Stop and scrape down sides, process again. Taste, and add more lemon juice and cayenne if preferred.

Spoon into a serving bowl.

Cover with cling wrap, pressing onto the pate, and refrigerate for at least two hours for flavours to combine.