Tuna Pâté and White Bean Salad
Photography Nick Tresidder.
Serves: 4
INGREDIENTS
Tuna pâté
150 grams cream cheese at room temperature
1 clove garlic, crushed
finely grated zest and juice 1 lemon
2 teaspoons Worcestershire sauce
250 grams tuna in oil or water, well drained
sea salt and freshly ground pepper
White bean salad
1 x 400 gram tin cooked cannellini beans, drained and rinsed
1 large vine tomato
3 tablespoons olive oil
1 tablespoon wine vinegar or lemon juice
1 clove garlic, crushed
1⁄4 cup chopped basil
To serve
assorted crackers or bread
METHOD
Pâté: Blend the cream cheese, garlic, lemon zest and juice and Worcestershire sauce in a food processor until smooth. Add the tuna and pulse to combine. Season.
Salad: Put the cannellini beans in a bowl. Halve the tomato and scoop out the seeds. Dice and add to the beans.
Blend the olive oil, vinegar, garlic and basil in a food processor until smooth. Season. Toss through the beans.
To assemble: Spoon the pâté into small jars or ramekins and smooth the top. Top with the bean salad and seal with lids or cover tightly with plastic wrap. Chill if not serving within one hour.
To serve: Use a knife or spoon to scoop out a portion of the pâté and beans. Spread on the crackers or bread.
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