Tuna Pate-Yankee Magazine

By amaliana

Serve this simple spread with crostini or plain, crisp crackers. And please, use the best tuna in olive oil you can find; tuna packed in water or vegetable oil just won't cut it for this recipe.

Ingredients

• 1 russet potato, peeled and cut into chunks
• Pinch of kosher or sea salt
• 2 6-ounce cans imported tuna, packed in olive oil
• 1/2 cup (packed) chopped flat-leaf parsley
• 2 tablespoons capers
• 3 anchovy filets
• 2 tablespoons olive oil
• 1 teaspoon white wine vinegar
• Cayenne pepper, to taste
• Garnish: thin cucumber slices and a caper

Details

Servings 6
Preparation time 45mins
Cooking time 120mins

Preparation

Step 1

In a small saucepan, cover potato with cold water by at least 1 inch. Add a good pinch of salt and bring to a boil over high heat. Reduce heat to medium, cover pan partway, and cook until potato is tender, about 8 minutes. Drain and return potato to pan. Dry the potato, shaking pan, over medium heat, until it is floury and has left a film on the bottom of the pan. Rice potato into a bowl and set aside to cool.

In a food processor, combine tuna(with its oil), parsley, capers, anchovies, oil, and vinegar. Process, scraping down sides a few times, until the mixture is a very smooth paste. Season with cayenne.

Fold tuna paste into potato thoroughly, until there are no lumps of potato. On a small platter, form pate into the shape of a fish. Chill at least 1 hour.

Right before serving, garnish "fish" with cucumber slices as scales and a caper as an eye.