Recipes

Serves 4

 

 

220 gm canned tuna in olive oil, drained

½ lemon

125 gm unsalted butter, softened a little & cubed

a pinch of cayenne

freshly ground pepper

¼ cup capers, drained

 

 

Place tuna, a squeeze of lemon juice, butter, cayenne and a little pepper in a food processor. Briefly pulse until smooth and taste for seasoning.

 

Then add capers and pulse for 30 secs to distribute (not mash). Taste for seasoning again.

 

Transfer mixture to a bowl, smooth out the top and tightly cover with plastic wrap. Refrigerate for at least 2 hours before serving.