Tuna Pate with Sun Dried Tomatoes

00:00 Intro
01:47 Recipe

Serves 8 as a lunch sandwich or 16 as an appetizer

Pesto:
60g basil leaves
1/2 tsp Diamond Crystal Kosher salt (or 1/4 tsp table salt), plus more to taste
30g pine nuts
Zest of 1/2 lemon
10g lemon juice (2 tsp)
1 small garlic clove
15g parmesan cheese, very thinly sliced or grated
53g extra virgin olive oil (1/4 c)
28g room temperature unsalted butter (2 Tbsp) or more oil

Process all ingredients except for oil and butter in a food processor, scraping down the bowl a few times. With the processor running, pour in the oil through a feed tube and process until incorporated. Scrape down the sides, add the butter in small pieces and process until homogeneous. Taste and correct for salt. Remove the pesto from the processor, but don’t wash it because the tuna is going in next.

Here is the full pesto video    • The Secret to Great Pesto  

Tuna Pate:
50g red onion, thinly sliced
25g sun dried tomatoes, thinly sliced
10 large basil leaves
2 tsp lemon juice (or to taste)
100g mayo (a scant 1/2 cup)
3 cans yellowfin tuna in olive oil, drained (my cans are 7oz/200g each before draining)
2 Tbsp butter (optional)
50g sour cream or Greek yogurt (in case you need to tone down the salt)
Black pepper

Put everything into the processor in the order listed in the recipe (you want the tuna to end up on top to give the onions and tomatoes more processing). Process until homogeneous scraping down the bowl several times. Serve right away or refrigerate for a firmer texture.

To Serve:
Focaccia (   • Focaccia Masterclass (In-Depth Yeast ...  ) or any bread you want
Paper thin lemon slices
Spread the pesto on focaccia. Top with tuna pate and lemon slices.

To Store:
Pesto will last in the fridge for 2 days with a plastic wrap placed on top of it to prevent oxidation. Tuna will last in the fridge for 5 days.

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