Sunday, 30 January 2011

Tuna Caper Pate

Bit quiet on the blogosphere for the last week, as I wasn't well, but am fighting fit again, so today saw a bit of a cooking marathon.  This is a great storecupboard standby and great to top crostini or sippets of toast to accompany drinks, which is what we did before dinner.  So simple as well.  Simply blitz a tin of drained tuna (or a really good jar - go for the best you can afford, line caught of course!) with a couple of tablespoons of low-fat mayo, a couple of piquant little piquillo peppers from a jar, a finely chopped shallot, some lemon juice to taste and a handful of chopped flat-leafed parsley.  Stir in some salted capers - rinsed well - and pack into a bowl.  Will keep for a day or two and leftovers are great in sandwiches.

1 comment:

  1. Love the sound of this - a nice twist adding the capers. May even whizz some up to have before dinner tonight!