Tuna niçoise pâté
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 6
Ingredients
- 2 x 158g tins tuna in oil, drained (we like Ortiz)
- 100g unsalted butter, at room temperature
- 100ml double cream
- 1 lemon, zested, plus 2 tbsp of juice
- flat-leaf parsley, finely chopped to make 2 tbsp
- 6 slices hot toast
- 2 eggs, boiled, cold and peeled, then chopped
- 3 tbsp pitted black olives, roughly chopped
- 3 tbsp capers, rinsed
Method
- STEP 1
Put the tuna, butter, cream, lemon zest and juice in a food processor and whizz until smooth.
- STEP 2
Taste for seasoning, then stir through the chopped parsley. Transfer to a clingfilm-lined mini loaf tin or to a big jar (or two smaller ones). Chill overnight.
- STEP 3
Bring the pâté out of the fridge 10 minutes before serving. Serve with plenty of hot toast and the chopped eggs, olives and capers piled into separate bowls for sprinkling on top.
