Pâté di tonno

Pâté di tonno

Tuna pâté

By
From
Spring in Sicily
Serves
6
Photographer
Simon Griffiths

This is a variation on the tuna pâté that my grandfather used to make, which appeared in Under The Olive Tree. The version below was specially adapted by my mother for large numbers of people. The potato makes the pâté lighter – and makes it go further!

Ingredients

Quantity Ingredient
400g canned tuna in oil
200g unsalted butter, cut into small cubes
3 tablespoons virgin olive oil
1 large spanish onion, finely chopped
3 garlic cloves, sliced
10 fresh sage leaves
20 anchovy fillets in oil, drained
150ml medium–dry marsala
1 medium-sized potato, boiled, peeled and diced
salt and freshly ground black pepper

Method

  1. Drain the tuna and place it in a food processor. Heat about 50 g of the butter in a frying pan with the olive oil. Add the onion, garlic and sage leaves and fry gently for a few minutes. Add the anchovies and let them melt. Pour in the Marsala and stir until it evaporates. Remove the pan from the heat and add the rest of the butter. Leave it to melt.
  2. Add the potato and the onion mixture to the tuna. Process for about 5 minutes to form a very smooth, pale purée. Taste and adjust the seasoning to your liking, adding more pepper if necessary. Tip into a serving bowl and transfer to the refrigerator until it sets hard.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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