Tuna and Horseradish Pate
INGREDIENTS
200 grams tuna in oil, drained
1 tablespoon chunky horseradish sauce
zest of 1 lemon plus extra for garnish
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
2 tablespoons butter at room temperature
sea salt and freshly ground black pepper
2 tablespoons finely chopped chives
1 tablespoon olive oil
5 tablespoons capers, drained and dried
METHOD
Place the tuna, horseradish, lemon zest and juice and the soy and balsamic into a food processor and pulse to combine. Add the butter and pulse again. Season well. Tip into a bowl and stir through the chives. Set aside.
Heat the oil in a small sauté pan, add the capers and cook until crisp. Drain on paper towels. Stir most of them through the tuna, reserving the rest for garnish. Pack the tuna into a jar or container suitable for serving. Top with the capers, some extra lemon zest and a grind of black pepper. Take along some chargrilled bread to serve.
Makes approximately 1 cup
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.