Quick tuna Pâté recipe
information
This quickly made pate is ideal for impromptu entertaining: made from store-cupboard ingredients, it is really a useful recipe to remember for unexpected guests. Serve with hot wholemeal or granary toast and butter for a starter, or with French bread and a mixed salad for a light lunch.
ingredients
200 g (7 oz) can tuna, drained and flaked
4 tablespoons thick bottled mayonnaise
50 g (2 oz) butter, melted
few drops of Tabasco
2 teaspoons lemon juice
2 teaspoons capers, drained and chopped
salt and freshly ground black pepper
4 black olives, stoned and sliced (optional)
4 tablespoons consomme
4 tablespoons thick bottled mayonnaise
50 g (2 oz) butter, melted
few drops of Tabasco
2 teaspoons lemon juice
2 teaspoons capers, drained and chopped
salt and freshly ground black pepper
4 black olives, stoned and sliced (optional)
4 tablespoons consomme
method
1. Mix the tuna, mayonnaise, butter, Tabasco and the lemon juice in a bowl until well blended. Stir in the capers and season the mixture
with both salt and pepper to taste.
2. Spoon the mixture into 4 individual serving dishes. Smooth the surfaces and arrange the olive slices on top, if using.
3. Gently heat the consomme in a saucepan and spoon 1 tablespoon over each pate. Refrigerate for 10 minutes, until the consomme has set.
with both salt and pepper to taste.
2. Spoon the mixture into 4 individual serving dishes. Smooth the surfaces and arrange the olive slices on top, if using.
3. Gently heat the consomme in a saucepan and spoon 1 tablespoon over each pate. Refrigerate for 10 minutes, until the consomme has set.
serving amount
serves 4
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