Shines Tuna Pâté

shinesseafood
You Will Need:
Shines Irish TunaYou Will Also Need:
Irish Tuna Pate
By Chef Nicky Cullen of Mary Barry’s Restaurant, Kilmore, Co. Wexford
Ingredients:
1 Jar of Shines Albacore tuna (drained)
6 oz Kerry gold butter
1.5 table spoons Ballymaloe mayo
1.5 table spoons Ballymaloe relish
2 wedges of lemon juiced.
½ tea spoon or less of Cracked Black pepper
Method:
Method:
Take your butter out of the fridge for 15 mins before use to take the chill off, but don’t let it get to room temperature.
Blend all ingredients in a food processor. Stop 2 – 3 times and scrape down the sides. Blend until very smooth. This should take roughly 2 minutes.
Cut some parchment paper. This will be used to roll the mixture and roll like a Swiss roll.
Place your mixture onto the parchment paper and roll.
Chill in the fridge overnight.
Take out of the fridge and sit for 15 to 30 mins.
Optional:
Cut a new sheet of parchment paper, cover the paper with fresh cut chives or parsley. Roll the pate over the chives to stick like a crumb on the outside.
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