January 28, 2013

Simple Tuna Pâté

I was thinking of making a crab pâté the other day having had an open crab sandwich in Galway a few weeks backs. However, I was flicking through the TV stations and ended up on  Food Network-no surprise, it's all I ever watch! I caught the last few minutes of 'Ina Garten's: Back to Basics'. She was making something in a blender with tinned tuna fish, black olives and capers. I didn't get to see what else went into it but she called it 'tuna tapenade which suggests it was the tuna blitzed with black olives, capers, lemon juice, anchovies, olive oil, salt, pepper and a few other ingredients. 

I figured I'd experiment and make a tuna pâté instead, since everybody probably has a tin of tuna fish in their kitchen press and it's cheaper than buying fresh crab! I kind of made up the recipe as I went along! I love cooking (with and without heat) freely... opening the food presses and fridge to see what jars, tins and packets are there to be used! Ina, (yes we're on first name terms!) used black olives. I didn't have any-I had green, so I used them with a combination of lemon, rosemary, garlic, Dijon mustard, hummus and crème fraîche to make it creamy and delicious. I toasted up some slices of baguette and served the pâté with green leaves tossed with olive oil, lemon juice, salt, pepper and parmesan cheese. 

This is absolutely ideal for nibbles with drinks, a light lunch, supper or spread generously on an afternoon bagel!


Holly, x 

Chances are you'll have a few of these ingredients in your food press and fridge  to make this pâté: tuna, rosemary, garlic, lemon, crème fraîche, green olives, hummus, Dijon mustard.

If you don't, fret not-be creative. Change the rosemary for thyme, the hummus for more crème fraîche or sour cream, the green olives for black ones or capers! 

Blitz the garlic, lemon zest, lemon juice, rosemary, salt and pepper to a paste.

Add in the tuna, crème fraîche, hummus, Dijon mustard and olives and blitz to make a pâté. 

Done. Finished. Simple, Delish!

Recipe, inspired by Ina Garten

1 Garlic Clove
Juice and Zest of 1 Lemon
1 Teaspoon Fresh Rosemary
2 x 400g Tins Tuna, in brine
2 Tablespoons Olive Oil
2 Tablespoons Crème Fraîche
2 Tablespoons Hummus
1 Heaped Teaspoon Dijon Mustard
2 Heaped Tablespoons Green Olives
Salt and Pepper

Place the garlic, lemon zest, half the lemon juice, rosemary, salt and pepper in the bowl of a food blender .
Blitz to make a paste.
Add in the tuna, hummus, olive oil, crème fraîche, Dijon mustard and olives.
Blitz twice or three times to make a Pâté (blitz more/less to make a smoother/chunkier Pâté-depending on your personal taste)

Taste for lemon juice, salt and pepper.

To Serve:
1 Toasted Baguette
Salad leaves tossed with lemon juice, olive oil, salt, pepper and parmesan cheese.

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