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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.