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Home > Recipes > Tuna pate with marinated olives

Tuna pate with marinated olives
( SERVES 4 )

Publication: NZ Herald

NZ Herald

Ratings: 4.5 / 5 FROM 2

Tuna pate with marinated olives

4.5 / 5 FROM 2

Tuna Pate

425 g Tuna
1 Tbsp Whisky
100 g Butter
1 Tbsp Lemon
½ tsp Chilli powder
4 Anchovy fillets
1 to taste Sea salt
1 to taste Cracked black pepper
1 to serve Crusty baguette

Marinated Olives

200 g Olives
½ cup Extra virgin olive oil
1½ Tbsp Lemons
4 Garlic cloves

Directions

  1. To make the marinated olives, place the mixed olives, oil, sliced garlic, and 1 1/2 tbsp lemon zest in a bowl and mix to combine. Cover and refrigerate overnight to allow the flavours to infuse.
  2. Place the tuna, whiskey (optional), butter, 1 tbsp lemon rind, chilli, anchovies, salt and pepper in the bowl of a food processor and process for 2-3 minutes or until smooth. Spoon into a dish and refrigerate for 1 hour or until firm.
  3. Serve the pate with crusty bread and olives.

    * The olive oil will have solidified in the refrigerator. Bring the olives to room temperature before serving.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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