Nigella Lawson´s Tuna and Caper paté

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I am always interested in finding new and yummy recipes for tapas. This recipe is from Nigella Lawson and definitely does the trick. I added about a teaspoon of grated lemon rind for and added flavor, but you may find that unnecessary. Either way, a great tapa for any day of the week or for a get together.

  • 200 grams canned tuna (in oil, drained)
  • 125 grams butter (soft – not melted)
  • 1 pinch of cayenne pepper (generous – to taste)
  • 3 tablespoons lemon juice (to taste)
  • 63 grams capers (drained)

Method

  1. In a food processor, blend together the tuna, butter, cayenne, pepper and 2 TBSP lemon juice. Stop and scrape down sides, process again. Taste, and add more lemon juice and cayenne if preferred.
  2. Add capers and process using pulse option, until just combined. If you are using large capers, blend them in fairly well. If using tiny capers, hold back about a tablespoon’s worth. Process the rest until just blended through, and then drop in the remaining tablespoon full, and just combine.
  3. Spoon into a serving bowl.
  4. Cover with cling wrap, pressing onto the pate, and refrigerate for at least two hours for flavours to combine.
  5. Bring to room temperature so it’s softened, serve with crackers, lavish or crusty bread.

Enjoy! xxxx Natascha