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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.