Need a fancy schmancy appetizer for your New Year’s festivities? This is simply decadent.
I’ve been wanting to make this recipe ever since I saw it in my November 2014 issue of Food & Wine Magazine. We had a big gathering for Christmas this week, so I put this together.
Even with a large number of attendees, the original recipe was way too much food. For this post, I’m cutting the recipe in half and tweaking it a tiny bit. Put it in a mini-loaf pan instead of a full-size one, and be prepared to roll your eyes at everyone who brings cheese and crackers to the party.
- 1 can of tuna packed in oil (I used Trader Joe’s yellow fin), drained
- 3 white anchovy fillets, drained
- 1 stick unsalted butter, softened
- 2 T. heavy cream
- 1.5 T. capers, drained and rinsed
- Zest of a lemon
- 2 T. fresh lemon juice
- 1/4 tsp. paprika
- 1/8 tsp. cayenne pepper
- A few grinds of black pepper
- A pinch of salt
- 2 T. parsley, finely chopped
- 2 T. minced celery,
- 1 T. capers, minced
- Line a mini loaf pan with plastic wrap, leaving enough overhang on the sides to easily fold over onto the top for storage.
- In the food processor, combine the tuna, anchovies, butter, cream, 3 T. capers, lemon zest, lemon juice, paprika, cayenne, pepper, and salt. Process until smooth. Taste and add salt or pepper, if necessary.
- Scrape into the lined loaf pan, smooth it down, then fold the excess plastic wrap over the top and refrigerate overnight.
- Combine the parsley, celery and minced capers.
- Turn the pate out of the mold onto a serving plate. Top with the parsley mixture. Gently press the parsley mix into the top of the pate.
- Serve at room temperature with crusty bread or good crackers.