Tuna Pate with Mezze Plate is a great recipe for evenings at home. Why not go minimal and relax over a mezze plater full of tasty morsels.
Tuna Pate with Mezze Plate Recipe
Serves 4
Ingredients:
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
Tuna Pâté
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
Method:
To make the 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.
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.
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.
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.
Serve bowls of pâté on a platter with toast, tomatoes, haloumi, artichokes, capsicum, eggplant, dolmades and olives.
