Pate di Tonno (Tuna Fish and Potato Pate)

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Ingredients:

• 1 lb of canned tuna fish (in water or oil)
• 1 lb of potatoes, cubed
• 4 ounces of homemade mayonnaise or the equivalent of your favorite brand
• 2 ounces of butter
• 2 ounces of DeLallo Non Pareil Capers
• 4 or 5 DeLallo Flat Fillet Anchovies in Oil
• DeLallo Lemon Juice Plus
• salt and pepper
• a few DeLallo Pitted Calamata Olives and DeLallo Green Olives Gigante
• 1 lemon, quartered and sliced

Directions:

Cook the potatoes until tender, then let them cool a bit before peeling. Purée or mash the potatoes well, but do not use a food processor because it changes the texture. Drain the tuna fish from its liquid and mix it together with half of the capers and the anchovies; this time the food processor is perfect. In a bowl, mix the potatoes, the tuna mixture, butter (softened), salt and pepper and some of the mayonnaise until you have a well-blended pâté. Display it on a serving dish, in the shape of a fish, adding some mayonnaise and the remaining capers on the top. Let it set a few hours in the refrigerator. Before serving, garnish the border of the plate with the quartered and sliced lemon and top with the olives, sliced in ovals.

Serves 6 Send to friend Printer-friendly version