Chickpea and Tuna Pate
Quick Recipes Appetizers Simple Recipes Fish and Seafood Vegetables
I played around a bit with a chickpea pate recipe from a friend, adding what I had in the fridge, and it turned out good and nice-looking because I used Cornelia's presentation suggestion - using bottle bottoms.
Ingredients
400g cooked chickpeas
1 can tuna in oil (preferably olive oil), 180g
6 sun-dried tomatoes in oil
1 tablespoon pitted olives
1 garlic clove
juice of 1/2 lemon
4 tablespoons olive oil
6 sprigs parsley
salt, pepper
How to prepare chickpea and tuna pate
- Put the chickpeas, tuna with all its oil, tomatoes, olives, and crushed garlic in a food processor and blend until as smooth as you like.
- Then add the chopped parsley, olive oil, and lemon juice and mix well with a spoon to bind the mixture. Finally, season with salt and pepper.
- To serve the pate, I cut the bottom of a plastic bottle, filled it with pate, and turned it over onto a plate.
Ingredients in the blender
Season
Cut the bottle bottom
Fill the mold with pate
Turn over onto plate and serve
