Tuna Niçoise Pâté

reviewer4you.com

25 March 2024

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Rich, salty and tangy from freshly squeezed lemon juice and zest, this simple tuna pâté pairs well with hot toast or crackers. Use the highest-quality canned tuna you can find. Enjoy it as a snack, lunch, or as an easy, delicious entertaining appetizer for friends and family.

2 x 180 g Canned tuna in olive oil, drained (I used Saupiquet)
120 g Unsalted Kerrygold butter, at room temperature
100 g Crème fraîche
1 Organic lemon, zested, plus 2 tbsp of juice
1/3 tsp Cayenne powder (or a few drops of Tabasco)
Sea salt and freshly milled black pepper
2 tbsp Flat-leaf parsley, finely chopped

Crackers or hot toast (I used Wasa Roasted Garlic & Sea Salt Crisps)
2 Hard-boiled eggs, peeled and cut into wedges or chopped
3 tbsp Pitted black olives
3 tbsp Capers, rinsed

Put the drained tuna, softened utter, crème fraîche, lemon zest and juice in a food processor and whizz until smooth.
Taste and season with cayenne (or Tabasco), sea salt and pepper, then stir through the chopped parsley. Transfer to two small bowls or a clingfilm-lined mini loaf pan or to a glass jar. Cover and chill until firm for at least 8 hours or overnight.
Bring the pâté out of the fridge 10 minutes before serving. Serve with crackers or hot toast and the boiled eggs, olives and capers piled into separate bowls for sprinkling on top.