Tuna and Horseradish Pate
INGREDIENTS
200 grams tuna in oil, drained
1 tablespoon chunky horseradish sauce
zest of 1 lemon plus extra for garnish
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
2 tablespoons butter at room temperature
sea salt and freshly ground black pepper
2 tablespoons finely chopped chives
1 tablespoon olive oil
5 tablespoons capers, drained and dried
METHOD
Place the tuna, horseradish, lemon zest and juice and the soy and balsamic into a food processor and pulse to combine. Add the butter and pulse again. Season well. Tip into a bowl and stir through the chives. Set aside.
Heat the oil in a small sauté pan, add the capers and cook until crisp. Drain on paper towels. Stir most of them through the tuna, reserving the rest for garnish. Pack the tuna into a jar or container suitable for serving. Top with the capers, some extra lemon zest and a grind of black pepper. Take along some chargrilled bread to serve.
Makes approximately 1 cup
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.