Tuna Pâté and White Bean Salad
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.