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.
latest issue:
Issue #117
Issue 117 of dish is here to see us through the crazy spring weather and end of year funk with an epic 74 recipes in the lineup. From Marry-Me-Meatballs with Creamy Tomato Sauce to Pork and Vegetable Rice Paper Dumplings we keep a keen eye on budget-friendly ingredients and in-season produce. We have quick after-work solutions, delicious dinners for two, noodles, dumplings, a whole section on magnificent mince and a round-up of the best chardonnays to finish off. Issue 117 is a team favourite, and one you won’t want to miss!