Tuna pate with marinated olives
|½ tsp||Chilli powder|
|1 to taste||Sea salt|
|1 to taste||Cracked black pepper|
|1 to serve||Crusty baguette|
- 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.
- 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.
- 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.