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Tuna pâté

Ingredients 7
Servings 8


  • 175
    butter, softened
  • 100
    onion, peeled and finely sliced
  • 2
    cloves garlic, peeled and crushed
  • 4
    anchovy fillets, chopped finely
  • 500
    tuna steaks, trimmed
  • 65
    lemon juice to taste
  • capers and toasted or grilled ciabatta bread, to serve


Melt about 50 g butter in a small frying pan. Add onion, garlic and anchovy and stir over a low heat until onions are soft. Do not allow mixture to brown. Remove from the heat and set aside to cool. Meanwhile, melt 30-45 g of remaining butter in a frying pan and cook the tuna for about 3 minutes on each side until the tuna is medium rare (quite pink in the middle). Transfer to a plate and allow to cool to room temperature. Put tuna into a food processor with onion mixture and remaining ingredients, including remaining butter. Process to a smooth paste. Add salt and pepper and more lemon juice if needed. Spoon mixture into a bowl, cover with plastic wrap and chill for about 40 minutes. Serve with toast and capers.

Read more on: fish/seafood  |  shallow-fry


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