Tuna Pate with Mezze Plate. For a Friday evening at home why not go minimal and idle over a mezze plater full of tasty morsels.
Serves 4
2 x 415g can tuna in oil, drained
6 white anchovies
1 large lemon, finely grated rind and ½ cup juice
1 tbsp peri peri seasoning
¼ cup olive oil
salt and pepper, to taste
250g truss baby roma tomatoes
olive oil spray
sea salt flakes, to taste
250g haloumi, sliced
plain flour, for dusting haloumi
2 tbsp olive oil (extra)
1 turkish bread, cut through centre
8 marinated artichokes, purchased
200g chargrilled red capsicum, purchased
8 slices chargrilled eggplant, purchased
12 dolmades, purchased
¾ cup green olives
¾ cup black olives
1 To make tuna pâté, put tuna in a food processor with anchovies, lemon rind and juice, peri peri seasoning, oil, ¼ cup warm water, salt and pepper. Process until a smooth, thick pâté forms, adding more warm water as required. Spoon pâté into 4 small bowls. Cover and refrigerate until required.
2 To roast tomatoes, preheat oven to 200C. Line a baking tray with baking paper. Put tomatoes on tray, spray with oil and sprinkle with salt flakes and pepper. Bake for 15–20 minutes or until soft and heated through.
3 To pan-fry haloumi, lightly dust with flour. Heat olive oil (extra) in a frying pan over medium-high heat. Add slices of haloumi and cook, turning over, until golden brown.
4 Put bread on a large baking tray under a hot grill for 3–4 minutes or until golden. Turn and toast other side. Cut into fingers.
5 Serve bowls of pâté on 4 platters with toast, tomatoes, haloumi, artichokes, capsicum, eggplant, dolmades and olives.
