White Bean and Tuna Pate
Appetizers Simple Recipes Fish and Seafood
I started remodeling the office. Today and tomorrow it is being painted. This is my worksite lunch pack.
Ingredients
400g cooked beans
1 can of tuna in oil (160g)
1 medium onion
1 tablespoon mustard (optional)
2 tablespoons lemon juice
salt, black pepper
dill
Bruschetta with tomato paste
baguette slices
1 teaspoon tomato paste
4-5 tablespoons olive oil
salt
How to prepare white bean and tuna pate
- Cook the beans following the instructions here. If you want the pate to have a nice color, it is good to use light-colored beans.
- Put the beans, tuna with all its oil, finely chopped onion, mustard and lemon juice in a food processor. Blend until everything becomes a paste. If your processor cannot blend properly, add a little of the bean cooking water.
- Add salt and pepper to taste. Adjust the pate with lemon juice if you feel it is needed. Add the chopped dill (to taste, I used 3 sprigs) and pulse a few times, just enough to distribute the herbs in the pate.
- Keep refrigerated. I put it in a jar, ground black pepper on top, sprinkled chili and poured a thin layer of oil.
- The bean and tuna pate is good served with toasted bread and red onion, with toasted bread and fresh tomatoes, or with "winter bruschetta." I made the winter bruschetta like this: I mixed the tomato paste and oil with a small whisk; with a brush I brushed the baguette slices with the resulting paste, on both sides; I grilled them on a grill pan until they had nice grill marks (about 1 - 1.5 minutes per side); I sprinkled them with sea salt; besides being tastier than simple toasted bread, these bruschetta also have a nice color that brightens up the table.
