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
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