Name: Tuna and watercress pâté
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Ingredients: 2 cup washed and picked-over watercress; 1/3 cup mayonnaise; 1/3 cup cream cheese; 1 1/2 tablespoon lemon juice; 185 gram can tuna in oil, drained; 2 slim spring onions, white part only, very finely chopped; 2 tablespoon capers, drained; kalamata olives and crusty baguette or sourdough bread, to serve

Tuna and watercress pâté

This quickly made spread is tangy, fresh-tasting and full of goodness. It can be made a day in advance; cover and keep refrigerated.

Serves 4

Prep

15M

Cook

Total

2H 15M

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Ingredients

2 cup washed and picked-over watercress

1/3 cup mayonnaise

1/3 cup cream cheese

1 1/2 tablespoon lemon juice

185 gram can tuna in oil, drained

2 slim spring onions, white part only, very finely chopped

2 tablespoon capers, drained

kalamata olives and crusty baguette or sourdough bread, to serve

Method

1.Discard thick stems of watercress, then pat watercress dry with paper towels. Reserve a few sprigs for garnish.

2.Put mayonnaise, cream cheese and lemon juice in a food processor and blend until smooth. Add watercress, tuna, spring onions, capers, a pinch of salt and a good grind of black pepper and blend until coarsely chopped. The mixture should retain a little texture.

3.Transfer to a ramekin and refrigerate for at least 2 hours before serving. Garnish with watercress and an olive and serve with crusty bread and extra olives.

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Ingredients

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