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Recipe

Tuna and watercress pâté

This quickly made spread is tangy, fresh-tasting and full of goodness. It can be made a day in advance; cover and keep refrigerated.

Apr 30, 2014 2:00pm
  • 15 mins preparation
  • 2 hrs cooking
  • Serves 4
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Ingredients

Tuna and watercress pâté
  • 2 cup washed and picked-over watercress
  • 1/3 cup mayonnaise
  • 1/3 cup cream cheese
  • 1 1/2 tablespoon lemon juice
  • 185 gram can tuna in oil, drained
  • 2 slim spring onions, white part only, very finely chopped
  • 2 tablespoon capers, drained
  • 卡拉马塔橄榄和硬皮面包酵母bread, to serve

Method

Tuna and watercress pâté
  • 1
    Discard thick stems of watercress, then pat watercress dry with paper towels. Reserve a few sprigs for garnish.
  • 2
    Put mayonnaise, cream cheese and lemon juice in a food processor and blend until smooth. Add watercress, tuna, spring onions, capers, a pinch of salt and a good grind of black pepper and blend until coarsely chopped. The mixture should retain a little texture.
  • 3
    Transfer to a ramekin and refrigerate for at least 2 hours before serving. Garnish with watercress and an olive and serve with crusty bread and extra olives.

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