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Rich, salty and tart from lots of lemon juice and zest, this pâté pairs well with thick grilled toast or raw vegetables. Be sure to use the highest-quality jarred or canned tuna you can find. Slideshow:  More Tuna Recipes 

Brian Murphy
November 2014

Gallery

© Stuart Mullenburg

Recipe Summary

active:
10 mins
total:
10 mins
Yield:
10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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