Tuna pate with marinated olives
( SERVES 4 )
5
25/8/2008
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
- 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.
Wine match by Brancott Estate
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