Tuna Pate

While I don't have a dinner recipe to share with you tonight, I do have a new recipe for a tuna pate that made for some delicious nibbling while we watched the Super Bowl last Sunday. Mary found the pate in Food and Wine magazine and clipped it to make, but she was grounded before that could be done. She told me about the pate and how easy it would be to make, and since there would be just two of us for the game, we decided to try the pate rather then have the usual game day snacks. I think the pate, while strongly flavored, is delicious when served with a light rye or crusty peasant bread. Any leftover pate makes a great filling for sandwich wraps. Do try this! Here is the recipe.

Tuna Pate

Ingredients:
2 (10-oz.)cans solid albacore tuna packed in olive oil, drained
2 sticks unsalted butter, at room temperature
1/4 cup heavy cream
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice
1/4 teaspoon cayenne
6 anchovy fillets, drained
3 tablespoons capers, rinsed and drained
2 tablespoons minced capers
Kosher salt
Pepper
1/4 cup finely chopped parsley
1/4 cup finely chopped celery rib
Toast or crackers, for serving

Directions:
1) Line a 7-1/2 x 2 x 3-1/2-inch loaf pan with plastic wrap, leaving plenty of overhang. In bowl of a food processor, combine tuna, butter, cream, lemon zest, lemon juice, cayenne, anchovies and 3 tablespoons of capers. Season with salt and pepper and process until smooth. Scrape puree into loaf pan and smooth top. Cover with overhanging pieces of plastic wrap and refrigerate until firm, at least 8 hours or overnight.
2) In a small bowl, stir 2 tablespoons of minced capers with parsley and celery and set aside. Unwrap and unmold pâté onto a serving dish and sprinkle parsley mixture on top. Serve chilled with toast or crackers. Yield: 3 cups.