A simple, quick-to-make pâté. Great as a starter or as part of a buffet.

Ingredients

Tuna in water or brine – approx. 200 g drained weight in total.
30 g /1 oz Butter, melted
1 garlic clove, peeled
A small sprig of parsley, or the paler leaves of celery, chopped
2 Tbsp Olive oil (approx.)
Salt, if necessary, and a pinch of white pepper

If your olive oil is strong tasting, use a mix of olive and vegetable oil.

Put the garlic clove into a small bowl and cover it with boiling water. Leave it for 10 minutes to soften slightly, then grate it using a fine microplane grater, or finely chop it.
Put everything into a food processor and ‘Zap’ until mixed. Go steady; you’re not making baby food.
Add more oil if needed.
Season to taste – the tuna is already salted, so go carefully.

You can also mix it by hand for a more rustic product. It’s nice served with melba toast and, if you’re feeling indulgent, homemade butter.

Cans of tuna vary in drained weight – just adjust the ingredients to suit.

Other pâté and dip recipes:

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