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Tuna pâté with capers recipe

Monday, December 21, 2009

                                                        Tuna pâté with capers recipe

Tuna pâté with capers recipe ingredients

1 can or jar (6–71/2 ounces) light tuna in oil, drained
8 tablespoons (1 stick) unsalted butter, at room temperature
Pinch of cayenne pepper, or to taste
Squeeze of fresh lemon juice, or to taste
1/4 cup capers, drained

Tuna pâté with capers recipe cooking process
In a food processor, pulse the tuna and
butter until the mixture is smooth. Add
the cayenne pepper and lemon juice and
pulse again to mix them in thoroughly.
Taste the pâté for seasoning and
add more cayenne or lemon juice, if you
like. Add the capers and pulse for 30
seconds, just to distribute them but not
mash them.

Transfer the mixture to a small
bowl and smooth the top. Press a piece
of plastic wrap directly onto the pâté,
then cover the top of the bowl with
another piece of plastic wrap so the
mixture won’t dry out. Refrigerate the
pâté for at least several hours or as long
as a few days and serve Tuna pâté with capers recipe.


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