| Tuna Pâté with Sun-dried Tomatoes |
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I was introduced to this yummy appetizer by my
neighbor Rosemarie Currier, who is an incredible cook.
This dish consists of
perfect little pieces of focaccia topped with basil
pesto and tuna pâté. This is a great dish for parties
because it is so simple to make, but looks
very elegant. But watch out, it disappears too quickly.
It also makes the best tuna sandwiches if
instead of cutting focaccia into small pieces and serving
it open faced, you spread both pieces with pesto and put
tuna in the middle. Wine: Chenin blanc or sauvignon blanc |
| Serves 10-15 as an hors d'oeuvre. |
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| Ingredients | Directions |
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1 cup lightly packed fresh basil 1/4 cup finely grated parmesan 3 Tbsp pine nuts 2 cloves mashed garlic 1/2 cup olive oil |
Pesto: Put all ingredients into a food processor and process until smooth. |
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3 cans tuna in oil or water (6oz each) 1/4 cup lemon juice 2/3 cup finely chopped red onion 1 cup mayonnaise 1/2 cup chopped sun-dried tomatoes 1/4 cup chopped basil salt and pepper to taste |
Pâté: Put tuna, lemon juice, red onion, mayonnaise, tomatoes, and basil into the food processor. Pulse until spreadable consistency. Season with salt and pepper. Can be made up to 8 hours before serving. |
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Focaccia bread or country bread paper-thin lemon slices (optional) |
This is really best made on focaccia. You'll need about two
8" round focaccia breads (or equivalent amount). Cut focaccia in half making 2 rounds (like you would for a sandwich). Spread pesto, then pâté. When spreading pâté, drop it in spoonfuls onto pesto and press down with your spoon, not to mix in the pesto layer. Cut into little pizza like slices if using small round focaccia, or into squares if using square or large round focaccia. Top with lemon slices (optional). |