I saw this one demonstrated at a local food show recently by a previous Masterchef contestant, Courtney Roulston. OK, she demonstrated it as a traditional Italian sauce usually served with poached veal (Vitello Tonnato), but take out the oil and presto-change-o, a spread.
I serve this in sandwiches or spread on cruskit type biscuits for lunch with slices of fresh tomato and cracked black pepper. If I am keeping the carbs low, I dollop into iceberg lettuce leaves with grated carrot, seeded and chopped tomato, some chopped parsley and more black pepper.
It could also go into vol-au-vent cases for a retro party nibble.
- 185g tin tuna in olive oil (I use Sirena brand. I also use the chilli flavoured one because the chilli works well for us but it's not traditional)
- 4 boiled eggs
- 2 anchovy fillets
- 2 teaspoons baby capers (rinsed*)
- 1 lemon, zest and juice (or to taste. About 2 tbsns juice and 2 tspns zest to start) OR 1 tbspn lemon juice and 1 preserved lemon rind (rinsed*)
- 1 tbspn chopped chives or garlic chives
- Bung the lot in a blender, including the oil from the tinned tuna. Blend to a smoothish paste. I prefer it just shy of utterly smooth.
- Taste and adjust seasonings. I tend to add more lemon juice but remember the flavours develop over time.
- This will keep in the fridge for a week or so.
*It is important to rinse the capers and the preserved lemon rind as the salt can be overpowering