Active Time
10 MIN
Total Time
N/A
Yield
Serves : 10 to 12
© Stuart Mullenburg

How to Make It

Step 1    

Line a 7 1/2-by-3 1/2-inch loaf pan with plastic wrap, leaving plenty of overhang. In the bowl of a food processor, combine the tuna, butter, cream, lemon zest, lemon juice, cayenne, anchovies and the 3 tablespoons of capers. Season with salt and pepper and process until smooth. Scrape the puree into the loaf pan and smooth the top. Cover with the overhanging pieces of plastic wrap and refrigerate until firm, at least 8 hours or overnight.

Step 2    

In a small bowl, stir the 2 tablespoons of minced capers with the parsley and celery and set aside. Unwrap and unmold the pâté onto a serving dish and sprinkle the parsley mixture on top. Serve chilled with toast or crackers.

Suggested Pairing

Bright, citrusy sparkling wine.

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Aggregate Rating value: 5

Review Count: 5777

Worst Rating: 0

Best Rating: 5

Author Name: Steven Foster

Review Body: I tried this recipe,

Review Rating:

Date Published: 2017-04-07