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Tuna & caper pate

Method

  • Place the tuna with a squeeze of lemon juice, the butter, cayenne and a little ground pepper in a food processor. Briefly pulse until smooth and taste for seasoning. Then add the capers and pulse for 30 secs to distribute (not mash). Taste for seasoning again. 
  • Transfer the mixture to a bowl, smooth out the top and tightly cover with plastic wrap. Refrigerate for at least 2 hours before serving.
  • from "The Way We Cook" by Sheryl Julian & Julie Riven

Ingredients

  • 220 gm canned tuna in olive oil, drained
  • ½ lemon
  • 125 gm unsalted butter, softened a little & cubed
  • a pinch of cayenne
  • freshly ground pepper
  • ¼ cup capers, drained

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm